As I live in Texas, Mexican recipes are a big part of who I am as a cook. I love the festive flavors. Combining two of my favorite Mexican dishes, posole (hominy stew) and chicken mole (chicken in sauce), this stew will bring a warm spirit of Cinco de Mayo to dispel the winter doldrums!\u00a0Serve with\u00a0fresh made quesadillas filled with spinach and cheese\u00a0and good Mexican beers\u00a0or sangria.\r\n\n\n\tHow To Make Holy Mol\u00e9 Chicken-Squash Posol\u00e9\n\t\t\n\t\t\t\n\t\n\t\t2 tbsp extra virgin olive oil1 1\/2 lbs. boneless, skinless chicken breasts and\/or chicken thighs (cut into 1-inch pieces)1 large white onion (chopped)2 cloves garlic (minced)3 medium carrots (peeled and cut into 1\/2-inch dice)1 red bell pepper (seeded and cut into 1\/2-inch dice)2 cup 1\/2-inch diced pumpkin, seeded and peeled (if pumpkin not in season, butternut or acorn squash may be substituted)1 14.5-oz. can hominy (white or gold) (drained and rinsed)1 14.5-oz. can diced tomatoes (do not drain)1 15.5-oz. can kidney beans (do not drain)1\/2 4-oz. can diced green chilies (or to taste)2 tbsp tomato paste4 tbsp smooth peanut butter1\/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)1 tsp ground cumin1 tsp dried oregano1\/2 tsp chili powder1\/2 tsp ground cinnamon3 14.5-oz. cans chicken brothOptional:Sour cream, garnishcilantro, garnish (fresh chopped )Warmed corn or flour tortillas, garnish\t\n\t\n\t\tIn a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin.\u00a0Cook, stirring occasionally, for about\u00a05-10 minutes, or until chicken is almost opaque. Remove from heat and cool for\u00a0about\u00a010\u00a0minutes.Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next\u00a05 ingredients; stir to combine.In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and 1 can chicken broth.\u00a0Whisk until mixed thoroughly. If mixture is too thick, add about 1\/2\u00a0cup of chicken stock or water. Pour mixture, along with other\u00a02 cans of chicken broth over crock pot contents.Place cover on crock pot and cook over low heat for\u00a05-6 hours, or over high heat\u00a0for\u00a02-3 hours. If soup gets too thick, add chicken stock or water by 1\/2-cup increments.This soup should be the\u00a0consistency of a stew. If\u00a0it gets too\u00a0thin, add additional tomato paste in 1-tablespoon increments, stirring well to blend into broth.Ladle into bowls and garnish with sour cream and cilantro. Serve warmed tortillas alongside soup.