Chorizo-Zucchini Posole with Chipotle

by Rachael Ray Show Staff 9:00 AM, April 8, 2015

Aired April 8, 2015

Serves 4

1 package smoked chicken chorizo, preferred brand Aidell’s, casings removed and diced
2 medium zucchini, diced
1 cubanelle or green bell pepper, seeded and chopped
2 ribs celery, chopped
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons thyme leaves, chopped
1 bay leaf
Salt and pepper
3 tablespoons puréed chipotles in adobo
1 14-ounce can hominy
1 14-ounce can diced tomatoes with green chilies
1 quart chicken stock
1 rounded teaspoon honey or light agave

Your choice of toppings:
Crispy baked tortilla strips
Shredded Chihuahua, Monterey Jack or Pepper Jack cheese
Lime wedges
Mexican crema
Diced avocado dressed with a little lemon juice
Sliced radishes
Cilantro leaves
Poached eggs


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!