Holy Molé Chicken-Squash Posolé
- 2 Tbs. extra virgin olive oil
- 1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
- 1 lg. white onion, chopped
- 2 cloves garlic, minced
- 3 med. carrots, peeled and cut into 1/2-inch dice
- 1 red bell pepper, seeded and cut into 1/2-inch dice
- 2 C. 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 Tbs. tomato paste
- 4 Tbs. 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
- Fresh chopped cilantro, garnish
- Warmed corn or flour tortillas, garnish
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.
NOTE: As a cooking alternative, simmer in a Dutch oven on the stove top for 60 minutes.