Photo: Annabelle Breakey
Total Time
45 Mins
Serves 4

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.

How to Make It

Step 1

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.

Step 2

Spoon into bowls and serve with cabbage, lime, avocado, radishes, and a basket of warm tortillas.

Step 3

Wine pairing: La Crema 2014 Chardonnay (Sonoma Coast; $23)

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