This one-pot wonder is my spicy, healthier version of the classic Mexican stew. It's rich, smoky and full of flavor.


1 yellow onion, chopped
2 Poblano peppers, seeded and chopped
1 bunch Lacinato kale, stemmed and chopped
1 jalapeño pepper, seeded and diced
10 garlic cloves, crushed and minced
8 Cremini mushrooms, quartered
4 tablespoons olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 large orange, zested and juiced
1/2 teaspoon freshly ground pepper
2 chipotle chiles in adobo sauce, chopped
2 tablespoons adobo sauce
15.5 ounces can chickpeas, drained
28 ounces can fire roasted chopped tomatoes with juice
28 ounces can crushed tomatoes
7 cups chicken stock
2 - 3 pounds chicken, roasted and shredded (or store-bought rotisserie)
4 scallions, chopped
1 cup fresh cilantro leaves
2 limes, quartered
1 cup goat cheese, crumbled
1 cup pepitas, lightly salted and roasted


Step 1
Heat the olive oil in a large dutch oven over medium-high heat.

Step 2
Add the onion, poblano peppers, kale, jalapeño pepper, garlic and mushrooms and sauté until softened, about 10 minutes.

Step 3
Add the oregano, cumin, cinnamon, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mixture and cook, stirring, for 2 minutes.

Step 4
Add the orange juice, chickpeas, tomatoes, and chicken stock. Stir to combine.

Step 5
Bring to a boil and reduce heat to low.

Step 6
Add the shredded chicken and stir to combine.

Step 7
Cover and maintain a very low simmer for 1 to 3 hours, stirring occasionally.

Step 8
When ready to serve, stir in the scallions.

Step 9
Ladle the posole into bowls and garnish with fresh cilantro, a squeeze of fresh lime juice, goat cheese and pepitas.