Green Posole

Directions

1. 1
   Preheat the broiler.
2. 2
   Place the chiles on a baking sheet skin side up.
3. 3
   Place under the broiler and broil for 10 minutes, until the skins are blackened.
4. 4
   Cover the chiles with a damp kitchen towel and let rest for about 20 minutes.
5. 5
   Peel off the skins or scrape them off using a paring knife.
6. 6
   Remove the stems and seeds.
7. 7
   Chop the chiles.
8. 8
   Combine the posole and water in the slow cooker.
9. 9
   Cover and cook on low for about 6 hours, until the posole kernels are plump and softened.
10. 10
    Add the roasted chiles, onion, oregano, cumin seeds, and mushrooms and continue cooking on low for 1 to 2 hours.
11. 11
    Season to taste with salt.
12. 12
    Spoon into bowls and serve hot, garnished with the feta, green onions, and cilantro.
13. 13
    Serve the lime wedges on the side.