Holy Molé Chicken-Squash Posolé Recipe

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.

Holy Molé Chicken-Squash Posolé Recipe

How To Make Holy Molé Chicken-Squash Posolé

Cook: 3 hrs 20 mins
Total: 3 hrs 20 mins


  • 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


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


  1. In a large skillet, heat olive oil over medium high heat. Add chicken, onion, garlic, carrots, red pepper and pumpkin. 

  2. Cook, stirring occasionally, for about 5-10 minutes, or until chicken is almost opaque. Remove from heat and cool for about 10 minutes.

  3. Spray 5-qt. crock pot with non-stick cooking spray. Place chicken-vegetable mixture into crock pot. Add next 5 ingredients; stir to combine.

  4. In a medium mixing bowl, whisk together tomato paste, peanut butter, mole, cumin, oregano, chili powder, cinnamon, and 1 can chicken broth. 

  5. 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.

  6. 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.

  7. 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.

  8. Ladle into bowls and garnish with sour cream and cilantro. Serve warmed tortillas alongside soup.


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