Turkey Posole With Butternut Squash and Swiss Chard | Oregonian Recipes

Ingredients

• 1/2 cup diced butternut squash
• 4 tablespoons vegetable or olive oil (divided)
• Salt and freshly ground black pepper
• 3 guajillo chiles, lightly toasted in a dry skillet, covered in warm water and soaked overnight
• 1 cup diced onion
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh cilantro, plus additional 1 cup cilantro sprigs for garnish
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons dried Mexican oregano
• 4 cups turkey or chicken broth
• 1 pound cooked turkey (preferably dark meat; about 3 cups)
• 1 29-ounce can hominy, rinsed and drained, or 2 cups dried hominy, soaked overnight and simmered until soft (see note)
• 2 large swiss chard leaves, ribs removed and leaves roughly chopped
• Avocado slices, finely diced white onion and thinly sliced radishes for garnishes