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Categories:
olive oil celery onion poblano chile garlic oregano ground cumin salt pepper chicken stock posole chicken lime juice green onions
Viewed: 7 - Published at: 9 years agoIngredients
- 1 T olive oil
- 1/2 c chopped celery, including leaves if any
- 1/2 onion, chopped
- 1 poblano chile, seeded and chopped
- 3 cloves garlic, minced
- 1 t dried oregano, crushed
- 1 t ground cumin
- 1 T chile powder, or to taste
- Salt and pepper to taste
- 1 jalapeno pepper, seeded and minced
- 6 c chicken stock
- 1 1/2 c canned posole, drained
- 1 small roasted chicken, meat removed and shredded
- 2 T lime juice
- 2 T chopped cilantro
- Garnishes: sliced radish, chopped green onions, diced avocado, lime wedges
Method
- Saute the onion, celery, garlic and poblano in olive oil over medium heat for 8-10 min until quite soft, but not browned. Add salt to help release vegetable liquid while sauteeing.
- Add oregano, cumin, chili powder and pepper stir and heat until fragrant, about 2 minutes. Add jalapeno, posole and chicken broth, stir well.
- Add the shredded chicken and simmer for 20 minutes.
- Add lime juice and cilantro and serve with desired garnishes
