Ingredients
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
Preparation
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
