Holy Molé Chicken-Squash Posolé Recipe

Jessica
Jessica Published March 23, 2020

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! Serve with fresh made quesadillas filled with spinach and cheese and good Mexican beers or sangria.

How To Make Holy Molé Chicken-Squash Posolé

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200 mins
200 mins
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Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 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 paste
  • 4 tbsp smooth peanut butter
  • 1/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp ground cinnamon
  • 3 14.5-oz. cans chicken broth

Optional:

  • Sour cream, garnish
  • cilantro, garnish fresh chopped
  • Warmed corn or flour tortillas, garnish

Instructions

  • In a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin. 
  • Cook, stirring occasionally, for about 5-10 minutes, or until chicken is almost opaque. Remove from heat and cool for about 10 minutes.
  • Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next 5 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. 
  • Whisk until mixed thoroughly. If mixture is too thick, add about 1/2 cup of chicken stock or water. Pour mixture, along with other 2 cans of chicken broth over crock pot contents.
  • Place cover on crock pot and cook over low heat for 5-6 hours, or over high heat for 2-3 hours. If soup gets too thick, add chicken stock or water by 1/2-cup increments.
  • This soup should be the consistency of a stew. If it gets too thin, 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.
Jessica

Jessica

A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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