Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 small butternut squash, peeled, seeded and cut into 3/4-inch cubes (about 4 cups)
• 1 poblano chile pepper, seeded and chopped
• 1 teaspoon dried oregano, plus more for sprinkling
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• Kosher salt
• 1 15-ounce can no-salt-added tomato puree
• 2 15-ounce cans hominy, drained and rinsed
• 1 avocado, diced
• Fresh salsa, for topping (optional)
• Tortilla chips, for serving (optional)

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Instructions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
2. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.
3. Photograph by Justin Walker