Holy Molé Chicken-Squash Posolé Recipe

Posted by NancyRadler on September 2nd, 2009 at 02:13pm

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.

Shared by mbtm2003,
Mesquite, TX

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Ingredients

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

Optional:
Sour cream, garnish
Fresh chopped cilantro, garnish
Warmed corn or flour tortillas, garnish

Directions

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.

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Under Mexican+ crockpot chicken Tags: chicken and vegetables, chicken crock pot recipe, chicken crockpot recipe, chicken crockpot recipes, chicken recipes, crockpot, crockpot chicken, crockpot chicken recipes, mexican chicken recipes, Mexican recipes, slow cooker, slow cooker recipe, slow cooker recipes