Chorizo-Zucchini Pozole with Chipotle
- 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
- 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!