Posole, a thick corn stew

Ingredients:

• 2 x 420g cans of hominy corn, drained and rinsed
• 2 tablespoons of vegetable oil
• 1 tbsp chili powder
• 1 small butternut squash, peeled, seeded and cut into 2cm cubes (about 4 cups)
• 1 poblano pepper, seeded and chopped
• 1 tsp dried oregano, plus extra for sprinkling
• 1 tsp ground cumin
• 2 cloves garlic, finely chopped
• 1 can (420 g) of tomato puree without salt
• 1 avocado, diced
• Fresh salsa pico de galo, for filing
• Tortilla chips, for serving

Preparation:

1. In a large cauldron or heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add chili powder.
2. Add the squash, poblano pepper, oregano, cumin, garlic, and 1/2 teaspoon salt and cook, stirring frequently, until the peppers are softened, about 5 minutes. Add 5 cups of water, the tomato puree, and 1/2 teaspoon salt, cover, and bring to a boil. Remove the lid and cook until the squash is tender, about 15 minutes, adding the corn 2 minutes before the end.
3. Season the posole to taste and ladle into bowls. Top with avocado and salsa, and sprinkle with oregano. Serve with chips.