Chicken Posole

• 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

1. 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.
2. Add oregano, cumin, chili powder and pepper stir and heat until fragrant, about 2 minutes. Add jalapeno, posole and chicken broth, stir well.
3. Add the shredded chicken and simmer for 20 minutes.
4. Add lime juice and cilantro and serve with desired garnishes

olive oil, celery, onion, poblano chile, garlic, oregano, ground cumin, t, salt, pepper, chicken stock, posole, chicken, lime juice, t, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-posole-50155605 (may not work)