Pozole is a traditional Mexican soup, usually made with hominy and pork or chicken in a rich, chile-laced broth. This version swaps in butternut squash for a vegetarian-friendly bowl that’s just as hearty and warming, with the squash’s natural sweetness playing beautifully against the smoky, spicy red chile broth. It’s a one-pot meal that comes together easily, and the leftovers taste even better the next day.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 2 tablespoons (15 g) ancho chile powder
- 1 tablespoon (8 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 (15 oz / 425 g) can fire-roasted diced tomatoes, with their juices
- 2 (15 oz / 425 g) cans white hominy, drained and rinsed
- 1 medium butternut squash (about 2 ½ lbs / 1.1 kg), peeled, seeded, and cut into ¾-inch (2 cm) cubes
- 6 cups (1.4 L) vegetable broth
- 1 tablespoon (15 ml) fresh lime juice, plus more for serving
- Kosher salt, to taste
- For serving: sliced radishes, shredded cabbage, chopped cilantro, diced avocado, lime wedges, and warm tortillas
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the garlic, ancho chile powder, cumin, and oregano. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the spices.
- Stir in the fire-roasted tomatoes, scraping up any browned bits from the bottom of the pot. Cook for 2 minutes, allowing the tomatoes to meld with the spices.
- Add the hominy, butternut squash, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, partially covered, until the squash is tender when pierced with a fork, about 25–30 minutes.
- Stir in the lime juice and season with salt to taste. The broth should be flavorful and slightly spicy; adjust the salt as needed.
- Ladle the pozole into bowls and top with radishes, cabbage, cilantro, avocado, and a generous squeeze of lime. Serve hot with tortillas on the side.
Tips
- Peeling butternut squash: Use a sharp vegetable peeler to remove the skin, then cut the squash in half lengthwise and scoop out the seeds with a spoon. If you’re short on time, look for pre-cut squash in the produce section.
- Adjusting the heat: Ancho chile powder is mild and smoky. For more heat, add ½ teaspoon of cayenne or chipotle powder along with the other spices. For less heat, use only 1 tablespoon of ancho.
- Hominy substitution: If you can’t find hominy, you can substitute with canned chickpeas or white beans. The texture will be different, but the soup will still be delicious.
- Make it richer: For a non-vegetarian version, use chicken broth and add shredded cooked chicken (about 2 cups) in the last 10 minutes of cooking.
Serving Suggestions
Pozole is traditionally served with a variety of fresh toppings that add crunch and brightness. Set out small bowls of sliced radishes, shredded green cabbage, chopped cilantro, diced avocado, and lime wedges so everyone can customize their bowl. Warm corn tortillas or tostadas are perfect for scooping up the soup. For a heartier meal, serve with a side of Mexican rice or a simple green salad.
Variations
- Green Pozole: Omit the ancho chile powder and instead blend 1 cup of roasted tomatillos with 2 jalapeños (seeded for less heat) and a handful of cilantro. Stir this into the broth in step 3.
- Sweet Potato Swap: Replace the butternut squash with an equal amount of sweet potato or regular potato. Adjust the cooking time as needed—sweet potatoes may cook a bit faster.
- Add Protein: For a more filling version, add 1 (15 oz / 425 g) can of drained and rinsed black beans along with the hominy, or stir in 2 cups of cooked, shredded chicken in the last 10 minutes.
- Smoky Flavor: Add 1–2 chipotle peppers in adobo sauce, minced, along with the spices for a deep, smoky heat.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen as it sits. To reheat, gently warm it in a pot over medium heat, adding a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave for 2–3 minutes, stirring halfway through. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen butternut squash? Yes, frozen squash works well. Add it directly to the pot without thawing, and increase the simmering time by about 5–10 minutes, until it’s tender.
What is hominy, and can I skip it? Hominy is dried corn kernels that have been treated with an alkaline solution to remove the hull and germ. It has a chewy texture and a mild, corn-like flavor. You can skip it, but the soup will be more like a squash stew than a pozole. If you don’t have hominy, chickpeas are the closest substitute in texture.
Is this pozole spicy? As written, it’s mildly spicy, with a warm, smoky depth from the ancho chile. To make it kid-friendly, use only 1 tablespoon of ancho powder and omit any extra heat. To make it spicier, add chipotle or a pinch of cayenne.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the onion and garlic on the stovetop first, then transfer to the slow cooker with the remaining ingredients (except lime juice) and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function for the onion and garlic, then add the remaining ingredients, seal, and cook on high pressure for 10 minutes, followed by a quick release.
Why is my squash falling apart? Butternut squash can become mushy if overcooked. Cut it into larger chunks (1-inch cubes) and check it at the 20-minute mark. It should be tender but still hold its shape. If you’re reheating leftovers, be gentle to avoid further breaking down the squash.
Can I use chicken broth instead of vegetable broth? Absolutely. Chicken broth will add a richer, more savory flavor. If you’re vegetarian or vegan, stick with vegetable broth.
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