Butternut Squash Posole

Ingredients

• 1white onion, diced
• 1poblano pepper, deseeded and diced
• 3 clovesgarlic, minced
• 2 tsp (about 2 g)Mexican oregano
• 1 tsp (about 2 g)cumin
• 475 mlNew Mexican red chile sauce
• 240 ml, or more as neededwater
• 1½–2 cups (about 210–280 g)butternut squash, cubed
• 1 can (709 g)hominy, rinsed and drained
• 1–2 tbsp (about 4–8 g)cilantro
• As neededvegetable broth, to prevent sticking
• To tastesalt and pepper

Instructions

1. 1

   Prepare the sauce

   Make the New Mexican red chile sauce according to its recipe and set aside 475 ml.

2. 2

   Cube the squash

   Peel and cube about 2 cups (210–280 g) of butternut squash, then set it aside.

3. 3

   Soften the vegetables

   Put the onion and poblano in a large Dutch oven with enough vegetable broth to stop them sticking. Cook until softened.

4. 4

   Add the spices

   Add the garlic, Mexican oregano and cumin to the softened vegetables.

5. 5

   Cook briefly

   Stir and simmer for 1 minute.

6. 6

   Boil the sauce

   Add the red chile sauce and 240 ml water, stirring well. Bring the mixture to a boil.

7. 7

   Add the squash

   Stir in the squash. Once the soup returns to a boil, lower the heat and cover the pot.

8. 8

   Simmer until tender

   Simmer for 15–20 minutes, or until the squash is just tender.

9. 9

   Stir in hominy

   Add the hominy and cilantro, then stir to combine.

10. 10

    Simmer again

    Simmer for a further 5–10 minutes.

11. 11

    Serve the posole

    Serve with your choice of garnish.

What is butternut squash posole?

Posole, also called pozole, is a Mexican stew traditionally made with hominy. This version takes a New Mexican turn with red chile sauce and adds butternut squash for a sweet, tender contrast to the earthy spices.

The squash and hominy make the broth substantial, while the poblano, garlic, oregano and cumin build flavour without needing a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 7g protein, 43g carbs, 2g fat.

Most of the carbohydrates come from the hominy and butternut squash, while the red chile sauce contributes much of the fat and sodium, depending on how it is made. Hominy also supplies some protein, though the bowl is mainly a vegetable-based stew; serve it with beans or another protein-rich side and a fresh salad to round out the plate.

The ingredients that shape the flavour

Red chile sauce: this is the main source of colour and chile flavour, so use a sauce you enjoy and prepare enough for the recipe before starting the stew.

Hominy: rinsing and draining the canned kernels removes their packing liquid and lets them take on the seasoned broth.

Mexican oregano: its herbal flavour complements the chile and cumin. Add it with the garlic so it can briefly warm in the pot.

Build the base gently

Softened vegetables: cook the onion and poblano with just enough vegetable broth to prevent sticking. The method relies on softening them before adding the aromatics.

Garlic and spices: simmer them for only 1 minute after stirring them in. This short step wakes up their aroma without letting the garlic scorch.

Get the squash texture right

Even cubes: cut the squash into similarly sized pieces so they cook at roughly the same rate. The recipe gives a range of 1½–2 cups, so use whichever amount you have prepared.

Tenderness: simmer covered for 15–20 minutes, checking near the end. The squash should be just tender rather than falling apart, as it will cook a little more when the hominy goes in.

Adjust the broth

Water: start with 240 ml, then add more if you prefer a thinner stew. The amount you need depends on the thickness of your red chile sauce and how much liquid evaporates.

Boiling point: bring the sauce and water to a boil before adding the squash, then reduce the heat and cover the pot for the main simmer.

Finish with hominy and cilantro

Hominy: add it after the squash is just tender, then simmer for another 5–10 minutes so the kernels warm through and absorb some flavour.

Cilantro: stir it in with the hominy as directed. Serve with a garnish of your choice; keeping it separate lets everyone finish their own bowl.

What to serve alongside

This stew can make a satisfying meal on its own. For a more substantial spread, serve it with warm tortillas or rice, and add a crisp salad or sliced vegetables for a fresh contrast.

Recipe notes & tips

• Prepare the red chile sauce before you begin the stew so it is ready when needed.
• Rinse and drain the hominy well before adding it to the pot.
• Use vegetable broth sparingly while softening the onion and poblano; add only enough to prevent sticking.
• Check the squash after 15 minutes of simmering so it stays intact.
• Add water gradually if the stew is thicker than you like.
• Taste before serving and adjust the salt and pepper to suit your chile sauce.

Variations

• Add beans: stir in cooked beans with the hominy for a heartier bowl.
• Change the heat: use more or less red chile sauce to suit your preferred level of spice.
• Use another squash: substitute peeled pumpkin cut into similar-sized cubes.
• Add extra vegetables: include diced courgette alongside the squash.
• Finish with lime: squeeze fresh lime over each bowl just before serving.

Common mistakes to avoid

• Scorching the vegetables: keep them moving and add a little vegetable broth if they begin to stick.
• Burning the garlic: add it after the onion and poblano have softened, and simmer the aromatics for only 1 minute.
• Uneven squash cubes: cut the pieces to a similar size so they soften together.
• Overcooking the squash: check for just-tender pieces before adding the hominy.
• Making the stew too thick: add water a little at a time until the broth reaches your preferred consistency.
• Adding hominy too early: wait until the squash is just tender so it does not simmer for longer than needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has thickened.

Frequently asked questions