This recipe is from the October 2012 Better Homes and Gardens. Here's what they have to say about posole: "Posole is a Mexican soup made with chili powder and hominy. For this version, we've swapped out half of the usual amount of hominy for tender pieces of winter squash." And the dictionary defines hominy as hulled and dried kernels of corn, prepared as food by boiling. I think canned hominy must have already been boiled. Since they say that chili powder is an intrigal part of posole, I upped the 1 teaspoon to 1 tablespoon and added a dash of chipole chili powder, too. I used a package of frozen spinach for the kale or chard, mostly because that's what I had on hand. I accidenly bought boneless chicken thighs for the bone-in, but don't think any of these changes hurt the final product. Both the Hub and I liked this soup, which we ate for several days - it makes a lot.