WW Butternut Squash Posole
1 tbsp olive oil
1-1/2 lbs skinless, bone-in chicken thighs
3 celery ribs, sliced
2 medium onions, cut into wedges
4 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
6 cups reduced sodium chicken broth
1 (15 oz) can white hominy, rinsed and drained
(1-1/2 lbs) butternut squash, peeled, seeded;
cut into chunks
3 cups chopped kale or chard
1/4 cup chopped fresh cilantro
1 tsp salt
1/4 tsp ground black pepper, or to taste
Sliced radishes (optional)
Lime wedges (optional)
1. In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until browned,
4 to 5 minutes per side. Transfer to a plate. Drain all but 1 tbsp of the drippings from Dutch oven.
2. Add the celery, onion and garlic to Dutch oven; cook, stirring occasionally, until just tender,
4 to 5 minutes. Stir in oregano, chili powder and cumin; cook and stir for 30 seconds.
3. Add in the broth, chicken, squash, kale and hominy. Bring to a boil; reduce heat to medium
and simmer until chicken is cooked through and squash is tender, 18 to 20 minutes.
4. Remove chicken; cut into cubes. Return chicken to pot. Stir in the cilantro, salt and pepper.
Divide among 8 bowls and top with sliced radishes and lime wedges, if desired.
Yield: 8 Servings (11 Cups Total)
Serving Size: About 1-1/3 cups per serving
Weight Watchers PointsPlus+ = 5
Calories 190, Fat 5g, Carbs 23g, Cholesterol 48mg, Sodium 859mg, Sugars 5g, Fiber 4g,
WW PointsPlus+ = 5