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
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Ingredients
- For the posole:
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1
yellow onion, chopped
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2
Poblano peppers, seeded and chopped
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1 bunch
Lacinato kale, stemmed and chopped
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1
jalapeño pepper, seeded and diced
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10
garlic cloves, crushed and minced
-
8
Cremini mushrooms, quartered
-
4 tablespoons
olive oil
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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
-
Heat the olive oil in a large dutch oven over medium-high heat.
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Add the onion, poblano peppers, kale, jalapeño pepper, garlic and mushrooms and sauté until softened, about 10 minutes.
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Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.
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Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.
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Bring to a boil and reduce heat to low.
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Add the shredded chicken and stir to combine.
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Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.
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When ready to serve, stir in the scallions.
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Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.
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