Warm & Satisfying Posole

Ingredients:

3 tbsp canola oil
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 jalapeño, chopped with seeds

8 garlic cloves, rough chopped

10 small cremini mushrooms, quartered

1 tbsp ground cumin

¼ tsp ground cinnamon

1 tsp ground coriander

1 tsp dried oregano

1/4 tsp fresh ground black pepper

1 tbsp coarse salt

1 tbsp sugar

1 tbsp orange zest
1 chipotle chile (from a can of chipotle peppers in adobo sauce), chopped
1 tbsp adobo sauce (from chipotle-chile can)
2 14.5-oz cans white hominy, rinsed in colander under gently running cool water
1 14.5-oz can chopped tomatoes (with juice)
5 cups chicken stock

Meat from one 3 ½-lb roasted chicken, chopped (about 4 cups)
1/2 cup chopped cilantro
6 chopped scallions
1/3 cup fresh lime juice

6 oz goat cheese, crumbled
2 avocados, sliced
12 small radishes, quartered
12 warmed flour tortillas

Directions:

Place canola oil in a six-quart stockpot over medium heat until warm. Add vegetable mix and cook until softened or onion begins to color, about 15 minutes, stirring occasionally. Add spice mix, chopped chipotle, and adobo sauce. Turn heat to high and stir for one minute or until aromatic.

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

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

Stir in cilantro, scallions, and lime juice. Distribute to bowls and garnish with goat cheese, avocados, and radishes. Serve with warm tortillas and hot sauce on the table.

Recipe shared from: http://www.esquire.com/features/guy-food/posole-soup-recipe-0411#ixzz1s7dY01ub