Slow Cooker Butternut Squash Posole
This Mexican inspired posole is perfect for a party or a busy day. In the morning put everything in the crockpot--a delicious vegetarian stew will be waiting for you in 8 hours. Butternut squash shines when cooked in a slow cooker because the squash keeps a firmer texture and shape than it might in the oven or on the stovetop.
Servings: 12 servings.
Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 cloves garlic , minced
- 6 dried guajillo chile peppers (see note)
- 1 (28-ounce) can diced tomatoes
- 1 butternut squash , cut in ¾-inch dice (4 to 6 cups) (see note)
- 4 cups vegetable broth
- 1 (28-ounce) can hominy, drained and rinsed
- About 2 ½ to 3 cups cooked pinto beans , or 2 (15-ounce cans), drained and rinsed
- 1 ¼ teaspoon dried oregano
- sea salt , as needed
- red pepper flakes , optional
Garnishes:
- Lime wedges
- Chopped cilantro
- Toasted pumpkin seeds
- Sliced radishes
- Crumbled cotija or feta cheese
- Avocado cubes or slices
- Tortilla chips , optional
Instructions
- Put the olive oil, onion and garlic in a slow cooker stoneware insert. Break the top stem from the chiles and discard. Shake away any seeds that fall easily out of the chiles, but don’t fuss getting them all out. Add the chiles to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. Cover and cook on High for 8 hours.
- Carefully remove the chiles. Adjust the seasoning to your taste with salt and red pepper flakes.
- Ladle the posole into large bowls. At the table, let everyone squeeze a lime wedge or two into their bowl, and garnish as they wish with cilantro, pumpkin seeds, radishes, cheese, and avocado. Serve with tortilla chips, if desired.
Notes
- Frozen butternut squash cubes can substitute for fresh cut.
- Dried guajillo chiles have smooth maroon-colored skins. They measure 4 to 6 inches long, about 1 3/4 inches wide. Look for packaged guajillo chiles in Mexican food markets.