Name: Holy Molé Chicken-Squash Posolé Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tbsp extra virgin olive oil; 1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs; 1 large white onion; 2 cloves garlic; 3 medium carrots; 1 red bell pepper; 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); 1 14.5-oz. can diced tomatoes; 1 15.5-oz. can kidney beans; 1/2 4-oz. can diced green chilies; 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; Warmed corn or flour tortillas, garnish

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

Cook: 3 hrs 20 mins

Total: 3 hrs 20 mins

Serves:

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.