Soups and stews make the best meatless meals. Take this Butternut Squash Posole, for example.
History of Posole
Here’s a story you may not know about posole. A Mexican stew, posole (or pozole) features hominy (dried corn kernels), pork or chicken, chile peppers, and seasonings. Apparently, maize (corn) was a sacred plant for the Aztecs and ancient Mexicans believed that humans were made out of cornmeal dough (masa).
When Aztec prisoners were sacrificed, their hearts were ripped out and the rest of their bodies were chopped up and used in a big pot of posole that was shared with the entire community. (Yum.) Once cannibalism was outlawed, pork became the meat of choice because it tasted most like human. I guess there is one type of protein that doesn’t taste like chicken.
You don’t have to worry about any of that with this butternut squash posole – it’s vegan, so no meat. A little bit sweet, a little bit spicy, a little bit earthy, this stew will warm you and fill you up.
Butternut Squash Posole Serving Suggestion
Serve with a few tortilla chips or a small piece of cornbread if your carb count will allow it. A green salad with Orange Vinaigrette might also be nice.
Butternut Squash Posole
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1 medium butternut squash peeled, seeded and cut into 1-inch cubes (about 4 cups)
- 1 poblano chile pepper seeded and chopped
- 1 Anaheim chile pepper seeded and chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 garlic cloves minced
- 1/2 teaspoon Kosher salt
- 5 cups water or vegetable stock
- 15 ounces diced fire-roasted tomatoes 1 can
- 15 ounces hominy, drained and rinsed
- 1 avocado diced
In a large Dutch oven or heavy-bottom pot, heat oil over medium-high heat. Stir in chili powder and immediately add squash, chile peppers, oregano, cumin, garlic and salt. Cook, stirring frequently, until the peppers soften and the spices are evenly distributed over the squash, about 5 minutes.
Add water or stock and tomatoes, then cover and bring to a slow boil. Uncover, reduce heat to low and simmer until squash is tender, about 20 minutes. Add hominy and cook until warmed through, about 3 minutes.
Divide among four bowls and top with avocado.
If you are watching your Sodium intake, you might want to use no-salt-added canned tomatoes or skip the additional Kosher salt.