- 1 yellow onion, diced
- 2-3 cloves of garlic, minced
- 1 poblano pepper, cut into 1 inch strips (1/4 inch wide)
- 1 prickly pear paddle (nopal), spines removed, cut into 1 inch strips (1/4 inch wide)
- 1 small zucchini squash, diced (1/2 inch)
- 1 cup butternut squash, diced (1/2 inch)
- 1 15 oz. can hominy, rinsed
- 2 tsp. ground cumin
- 2 tsp. guajillo chile powder (more to taste)
- 2 tsp. ancho chile powder (more to taste)
- 1 15 oz. can diced, fire-roasted tomatoes
- 4 cups vegetable broth
- 1 15 oz. can black beans, rinsed
- small bunch kale, stems removed, chopped
- chopped green onions
- chopped cilantro
- lime wedges
Heat a large soup pot over medium heat, until water scatters off the bottom of the pan, like beads of mercury (from the old thermometers, am I dating myself?). Add onion, stirring occasionally, until it starts to brown. Add water, 1-2 Tbsp. at a time, to keep vegetables from sticking. Cook for 5-10 minutes.
Add garlic to the pot, and stir for one minute. Then add pepper and prickly pear and sauté for another 5-10 minutes, until vegetables are soft. Add more water to the pot, as needed, to prevent vegetables from sticking.
Add zucchini, butternut squash, and hominy to the pot, stir to incorporate. Next, add the spices, and stir for about 1 minute to toast them. The pot may be quite dry now, so quickly add the diced tomatoes and vegetable broth to the pot, before it burns.
Bring the pot to a boil, then lower heat to simmer for about 30 minutes. Test to see if the butternut squash is cooked. If it is still too firm, simmer for another 10 minutes or so.
Add the black beans and chopped kale to the pot, cover and simmer for 5 minutes.
Ladle the posole into bowls, and top with cilantro and green onions, if desired. Squeeze a wedge of lime over the top to add a fresh bright taste to the soup.
Guajillo and ancho chile powders are available at Latino markets, the Latino section of major grocery chains, and at Savory Spice shop. These are fairly mild, but feel free to experiment with other chile powders for more heat (Chimayo, pasilla negro, chipotle-use it sparingly to taste). Prickly pear paddles and poblano peppers are found in the produce section of Latino markets and major grocery chains. If you can’t find prickly pear paddles and/or poblano peppers, use a red, yellow, or green pepper instead.
Source: Brenda Johnson MD