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Author Notes: This one-pot wonder is my spicy, healthier version of the classic Mexican stew. It's rich, smoky and full of flavor. —Marcy Meier Braselton
For the posole:
- 1 yellow onion, chopped
- 2 Poblano peppers, seeded and chopped
- 1 bunch Lacinato kale, stemmed and chopped
- 1 jalapeño 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
- 1 cup fresh cilantro leaves
- 2 limes, quartered
- 1 cup goat cheese, crumbled
- 1 cup pepitas, lightly salted and roasted
- Heat the olive oil in a large dutch oven over medium-high heat.
- Add the onion, poblano peppers, kale, jalapeño pepper, garlic and mushrooms and sauté until softened, about 10 minutes.
- Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.
- Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.
- Bring to a boil and reduce heat to low.
- Add the shredded chicken and stir to combine.
- Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.
- When ready to serve, stir in the scallions.
- Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.
- This recipe was entered in the contest for Your Best Hands-Off Recipe