Tender chicken adds satisfying protein.Butternut squash provides natural sweetness and a silky texture.Hominy gives the soup its distinctive chewy bite.Red chiles, cumin, garlic, and oregano create a rich, aromatic broth.Fresh lime and cilantro brighten the finished dish.Perfect for family dinners, meal preparation, and cozy evenings.
1½ pounds boneless, skinless chicken thighs or breasts
3 cups butternut squash, peeled and cut into 1-inch cubes
2 cans (15 ounces each) white or yellow hominy, drained and rinsed
6 cups chicken broth
1 medium yellow onion, chopped
4 garlic cloves, minced
2 dried guajillo chiles, stems and seeds removed
1 dried ancho chile, stem and seeds removed
1 can (14.5 ounces) diced tomatoes
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
½ teaspoon ground coriander
1 bay leaf
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro
Optional toppings
1 cup shredded green cabbage
4–5 radishes, thinly sliced
1 avocado, diced
Lime wedges
Extra chopped cilantro
Finely diced white onion
Crumbled tortilla chips or tostadas
Dried oregano
Sliced jalapeños
Instructions
Remove the stems and seeds from the guajillo and ancho chiles. Place them in a heatproof bowl and cover with hot water. Let them soak for 15–20 minutes until softened.Drain the chiles and blend them with the diced tomatoes, garlic, and approximately ½ cup of chicken broth until smooth. If you prefer a silky broth, strain the mixture to remove any remaining chile skin.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent.Stir in the cumin, oregano, smoked paprika, and ground coriander. Cook for about 30 seconds, stirring constantly to release the spices' aromas.
Pour the blended chile and tomato mixture into the pot. Stir well and cook for 3–4 minutes, allowing the flavors to develop.Add the remaining chicken broth, bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.
Add the raw chicken to the broth. Reduce the heat to low, cover partially, and simmer for approximately 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).Remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, shred it into bite-sized pieces using two forks.
Add the cubed butternut squash and rinsed hominy to the simmering broth. Cook for approximately 12–15 minutes, or until the squash is tender but still holds its shape.Stir occasionally and maintain a gentle simmer to prevent the squash from breaking apart too much.
Return the shredded chicken to the soup and stir gently. Simmer for another 3–5 minutes so the chicken heats through and absorbs the flavors of the broth.If the soup is too thick, add a little extra broth. For a thicker consistency, mash a few pieces of cooked squash into the broth.
Remove the bay leaf. Turn off the heat and stir in the fresh lime juice and chopped cilantro.Taste the soup and adjust the salt, pepper, or lime juice as needed. The lime balances the sweetness of the squash and complements the smoky chile flavor.
Ladle the hot posole into bowls. Add shredded cabbage, sliced radishes, avocado, diced onion, and extra cilantro.Serve with lime wedges and warm corn tortillas or tostadas. Add sliced jalapeños if you prefer a spicier finish.
Notes
Choose ripe butternut squash: Look for firm squash with an intact skin and no soft spots.
Rinse the hominy: Draining and rinsing canned hominy helps remove excess canning liquid.
Adjust the chile heat: Remove the seeds and membranes from dried chiles for a milder flavor.
Cut squash evenly: Uniform cubes cook more consistently and are easier to serve.
Avoid overcooking the squash: Add it after the chicken has partially cooked to help it retain its shape.
Use fresh lime juice: Adding lime at the end preserves its bright, tangy flavor.
Check the chicken temperature: Cook chicken to an internal temperature of 165°F (74°C).
Keep toppings separate: Add fresh cabbage, radishes, and avocado just before serving to preserve their texture.