Posole Recipe

3 Tbsp avocado oil 

Vegetable mix: 1 large yellow onion, chopped (about 3 cups); 1 poblano chile, deseeded and chopped; 1 large sweet red pepper, deseeded and chopped; 2 cups chopped kale; 1 large jalapeno (optional), chopped without seeds; 8 garlic cloves, rough chopped; 10 small cremini mushrooms, quartered. 

Spice mix: 1 tbsp ground cumin, ¼ tsp ground cinnamon, 1 tsp ground coriander, 1 tsp dried oregano, ¼ tsp pepper, 1 tbsp coarse salt, 1 tbsp sugar, 1 tbsp orange zest 

1 chipotle chile (from can of chipotle peppers in adobe sauce), chopped 

1 tbsp adobo sauce (from chipotle-chile can) 

2 14.5 oz cans white hominy, rinsed gently under cool running water 

1 14.5 oz can chopped tomatoes (with juice) 

5 cups chicken stock 

Meat from one 3.5 lb roasted chicken, chopped, about 4 cups 

½ cup cilantro 

6 chopped scallions 

1/3 cup fresh lime juice 

Garnish: 

6 oz goat cheese, crumbled 

2 avocados, sliced 

12 small radishes 

12 warmed flour or corn tortillas 

Place avocado oil in a  6-qt stockpot over medium heat until warm. Add vegetable mix and cook until softened or onions begin to color, about 15 minutes, stirring occasionally. Add spice mix, chopped chipotle, and adobe sauce. Turn heat to high and stir for one minute or until aromatic.  

Add hominy, tomatoes, and chicken stock. Bring to a boil, cover pot, and lower heat to simmer until flavors marry and soup is thickened, about 30 minutes. 

Add chopped chicken, adjust heat, bring back to boil, and then lower it to simmer for 15 minutes. 

Stir cilantro, scallions, and lime juice after the heat is off. Distribute to bowls and garnish with goat cheese, avocados, and radishes. Serve warm tortillas and hot sauce on the table. Serves 6.