Although this posole tastes like it's been simmering all day long, it takes less than an hour to cook. For shorter prep time, buy bagged cut squash and sub in coleslaw mix for the garnish.
1/4 cup canola oil
About 1 qt. butternut squash cubes (29 oz.)
1/2 cup diced onion
About 3/4 tsp. kosher salt
2 tablespoons tomato paste
1 tablespoon finely chopped garlic
1 tablespoon chili seasoning powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 qt. reduced-sodium chicken or vegetable broth
1 can (25 oz.) hominy, drained
1/2 cup finely shredded green cabbage
1 lime, cut into wedges
1 avocado, peeled and thinly sliced
2 or 3 radishes, thinly sliced
Warm corn tortillas
How to Make It
Heat oil over medium-high heat in a large heavy-bottomed pot. Add squash, onion, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables begin to soften, 7 to 8 minutes. Add tomato paste, garlic, chili seasoning, cumin, and oregano and cook 1 minute, stirring often. Add broth and hominy and bring to a simmer. Simmer, uncovered, until squash is tender, 12 to 15 minutes. Season to taste with salt.
Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.
Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)