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Heat a Dutch oven or soup pot over medium-high heat, add chorizo and stir 2 minutes. Add zucchini and peppers, celery, onion, garlic, cumin, thyme, bay, salt and pepper, and partially cover. Cook 10-15 minutes to tender then add in chipotles, hominy, tomatoes, stock and honey or agave. Bring to a boil and simmer a few minutes for flavors to combine.
To serve, I like to line a bowl with tortilla strips, sprinkle them with cheese, pour posole over the tortillas then squirt a little lime juice and top with a few radish slices, a couple of pieces of diced avocado, a few cilantro leaves, a dollop of Crema then finally a poached egg to stir into soup. Wow!