Spicy Chicken Posole

Name: Spicy Chicken Posole
Ingredients: For the posole:; 1 yellow onion, chopped; 2 Poblano peppers, seeded and chopped; 1 bunch Lacinato kale, stemmed and chopped; 1 jalapeno pepper, seeded and diced; 10 garlic cloves, crushed and minced; 8 Cremini mushrooms, quartered; 4 tablespoons olive oil; 2 tablespoons fresh oregano, chopped; 2 tablespoons ground cumin; 1 teaspoon ground cinnamon; 1 large orange, zested and juiced; 1/2 teaspoon freshly ground pepper; 2 chipotle chiles in adobo sauce, chopped; 2 tablespoons adobo sauce; 15.5 ounces can chickpeas, drained; 28 ounces can fire roasted chopped tomatoes with juice; 28 ounces can crushed tomatoes; 7 cups chicken stock; 2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie); 4 scallions, chopped; To garnish:; 1 cup fresh cilantro leaves; 2 limes, quartered; 1 cup goat cheese, crumbled; 1 cup pepitas, lightly salted and roasted

26 ingredients

9 steps

Ingredients

For the posole:
1 yellow onion, chopped
2 Poblano peppers, seeded and chopped
1 bunch Lacinato kale, stemmed and chopped
1 jalapeno pepper, seeded and diced
10 garlic cloves, crushed and minced
8 Cremini mushrooms, quartered
4 tablespoons olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 large orange, zested and juiced
1/2 teaspoon freshly ground pepper
2 chipotle chiles in adobo sauce, chopped
2 tablespoons adobo sauce
15.5 ounces can chickpeas, drained
28 ounces can fire roasted chopped tomatoes with juice
28 ounces can crushed tomatoes
7 cups chicken stock
2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie)
4 scallions, chopped
To garnish:
1 cup fresh cilantro leaves
2 limes, quartered
1 cup goat cheese, crumbled
1 cup pepitas, lightly salted and roasted

Directions

1

Heat the olive oil in a large dutch oven over medium-high heat.
2

Add the onion, poblano peppers, kale, jalapeno pepper, garlic and mushrooms and saute until softened, about 10 minutes.
3

Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.
4

Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.
5

Bring to a boil and reduce heat to low.
6

Add the shredded chicken and stir to combine.
7

Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.
8

When ready to serve, stir in the scallions.
9

Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.