Chorizo-Zucchini Posole with Chipotle
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This Mexican inspired comfort food recipe originally appeared on the Rachael Ray Show. The original recipe calls for chicken chorizo but we used pork. I wonder if a spicy, ground turkey sausage could ever stand in for the chorizo if you really need to keep things healthy? Probably not, but I might still try it for a week night meal sometime in the future.
Ingredients
Prep Time: 15 minutes
Total Time: 50 minutes
1 package chicken or pork chorizo, 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
Preparation
