Green Posole

• 6 Anaheim chiles, sliced in half lengthwise
• 6 ounces dried posole or 1 (12-ounce) can hominy
• 6 cups chicken stock (page 91) or water
• 1 large onion, coarsely chopped
• 2 teaspoons dried Mexican oregano
• 2 teaspoons cumin seeds, crushed
• 1 cup sliced cremini mushrooms
• Salt
• Crumbled feta cheese or queso fresco, for garnish
• 1/4 cup sliced green onion tops, for garnish
• 1/4 cup coarsely chopped cilantro, for garnish
• 1 lime, sliced into wedges, for garnish

1. Preheat the broiler.
2. Place the chiles on a baking sheet skin side up.
3. Place under the broiler and broil for 10 minutes, until the skins are blackened.
4. Cover the chiles with a damp kitchen towel and let rest for about 20 minutes.
5. Peel off the skins or scrape them off using a paring knife.
6. Remove the stems and seeds.
7. Chop the chiles.
8. Combine the posole and water in the slow cooker.
9. Cover and cook on low for about 6 hours, until the posole kernels are plump and softened.
10. Add the roasted chiles, onion, oregano, cumin seeds, and mushrooms and continue cooking on low for 1 to 2 hours.
11. Season to taste with salt.
12. Spoon into bowls and serve hot, garnished with the feta, green onions, and cilantro.
13. Serve the lime wedges on the side.

anaheim chiles, hominy, chicken stock, onion, oregano, cumin seeds, cremini mushrooms, salt, feta cheese, onion, cilantro, lime

Taken from www.epicurious.com/recipes/food/views/green-posole-380228 (may not work)