- Chop butternut squash and sweet potatoes. Add to a large stockpot with the hominy, jalapeño, crushed tomatoes, and stock or water.
- Bring to a boil, then turn down to medium-high for about and hour and a half until squash and sweet potatoes are tender.
- Turn heat down to low, and add the onion, poblano pepper, paprika, garlic powder, cumin, oregano, cayenne, and brown sugar. Simmer for another 30 minutes.
Makes a little more than a gallon.
Recipe by Clary Perez