Butternut Squash Pozole

Warm up your taste buds with a comforting bowl of Butternut Squash Pozole, where rich, earthy flavors meet vibrant, zesty spices in a cozy one-pot meal. This hearty dish features tender butternut squash, hominy, and pinto beans simmered together in a savory broth, infused with the smoky depth of dried guajillo chiles.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 192kcal

Author: Hannah Kaminsky

Ingredients

1 large yellow onion diced
2 cloves garlic minced
6 dried guajillo chiles
28 ounces canned low-sodium diced tomatoes
4 cups butternut squash diced (fresh or frozen)
4 cups low-sodium vegetable broth
30 ounces canned hominy drained and rinsed
15 ounces canned low-sodium pinto beans drained and rinsed
1 1/2 teaspoons dried oregano
crushed pepper flakes to taste

Garnishes

fresh lime, cut into wedges
fresh cilantro, roughly chopped
toasted pepitas
radishes, sliced
avocado, diced or sliced
oil-free baked tortilla chips Tatemada or make your own
hot sauce

Instructions

Using the sauté function on your pressure cooker, add the onion and garlic, cooking for 2 – 3 minutes, until softened and aromatic. Add a splash of vegetable broth as needed to prevent the vegetables from sticking.
Remove the stems from the chiles and shake out any seeds that fall away easily, but don’t worry about getting them all out. Rinse the whole chiles briefly then add them, whole, to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano.
Close the lid and set the top valve to seal. Change the cook setting to high pressure and adjust the timer for 5 minutes.
Let the pressure release naturally for 10 minutes, then turn the valve to vent and release the rest of the pressure.
Meanwhile, prepare any garnishes you’d like to add. Arrange everything in separate bowls, so everyone can use what they want and personalize their pozole as desired.
Carefully remove and discard the chiles from the soup. Add red pepper flakes, to taste.
Ladle the pozole into bowls. Top with any garnishes you’d like and enjoy hot.

Notes

Serving suggestion: Pozole is a complete one-pot meal, but you can always bulk it up with your favorite cooked whole grains, like brown rice or quinoa, either on the side or mixed right in.

Notes: Dried guajillo chiles can be found in Mexican markets or well-stocked grocery stores along with the spices and seasonings in the baking aisle. In a pinch, you can substitute 1 ½ - 3 teaspoons of chili powder instead.

Feel free to substitute black beans for the pinto beans.

If cooking on the stovetop, simmer the pozole for 30 – 45 minutes, adding 1 – 2 cups of additional vegetable broth, since more will evaporate as it cooks with this method.

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