Butternut Squash Posole

In a large Dutch oven or heavy-bottom pot, heat the oil over medium-high heat.
2 tablespoons avocado oil
Stir in the chili powder, then immediately add the squash, chile peppers, oregano, cumin, garlic, and salt.
1 tablespoon chili powder, 1 medium butternut squash, 1 poblano chile pepper, 1 Anaheim chile pepper, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 3 garlic cloves, ½ teaspoon Kosher 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.
5 cups water or vegetable stock, 15 ounces diced fire-roasted tomatoes
Uncover, reduce the heat to low, and simmer until the squash is tender, about 20 minutes.
Add the hominy and cook until warmed through, about 3 minutes.
15 ounces hominy
Top with avocado before serving.
1 avocado