[Recipes] Butternut Squash and Chicken Pozole

Prep Time: 30 minutes | Total Time: 30 minutes | Yield: 4 servings

This savory soup, inspired by the Pacific Coast region of Mexico, is a quick and filling dish of chicken pozole. With kale, soft butternut squash, and chewy hominy, it provides a filling vegetable boost. For a genuine finish, add classic garnishes like cilantro, cheese, onions, lettuce, and radishes.

Ingredients

For the Pozole:

• 2 tablespoons olive oil
• 1 white onion, finely diced (about 1 ¾ cups), divided
• 1 pound butternut squash, cut into ½-inch cubes
• ¼ teaspoon kosher salt
• 1 quart low-sodium chicken stock
• 2–3 tablespoons finely chopped chipotle chiles in adobo sauce (adjust for spice level)
• 1 (15-ounce) can white hominy, drained and rinsed
• 1 (8-ounce) boneless, skinless chicken breast, diced
• 1 cup chopped lacinato kale leaves (from 1 bunch)

For Serving:

• Plain full-fat Greek yogurt or sour cream
• Tortilla chips
• Optional toppings: chopped lettuce, radishes, onions, cheese, cilantro

Instructions

Step 1: Sauté the veggies

• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add salt, butternut squash, and 1½ cups chopped onion. Cook for 6 to 8 minutes, stirring periodically, until the vegetables are somewhat tender.

Step 2: Let the soup simmer.

• Bring the pot to a low simmer after adding the chicken stock.
• Cook for about 6 minutes, or until the squash is almost soft.
• Add diced chicken, hominy, and chipotle peppers and stir. Simmer for 8 to 10 minutes, or until the chicken is cooked through.

Step 3: Include Kale

• After turning off the heat, add the chopped kale and stir until it wilts.

Step 4: Serve

• Pozole should be ladled into bowls.
• Add the remaining chopped onion and a dollop of sour cream or yogurt as garnish.
• For added taste, serve with tortilla chips and optional garnishes.

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