Green Chile, Chicken, PosoleSoup
"I use mild green Poblano chili peppers for this soup. Eventually on the vine they turn red and when they do, they become very HOT. The green ones are relatively mild. All the ingredients are very fresh. But...you can use canned posole and canned peppers. But why? The soup is very simple to make and all the steps are easy. Shortcuts will greatly sacrifice the taste. The extra time to make freshly cooked posole and freshly roasted peppers is well worth the effort. - dymnyno..."
INGREDIENTS
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2 pounds green Poblano chili peppers
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1 pound chicken breast, roasted or bbq'd
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2 cups posole (Rancho Gordo is my favorite)
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1 medium onion, diced
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1 large bunch of fresh oregano
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6 cups chicken stock
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1/2 head of Napa cabbage, shredded
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3 or 4 cloves of garlic, peeled
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1 lime, cut into wedges
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salt to taste
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