Green Chile Pozole with Lotus Seeds | Club House for Chefs

Ingredients

• Serves 4
• 1 tbsps Club House ® Chili Powder
• 1 tsps Club House ® Cumin, Ground
• 1 tsps Club House ® Oregano Leaves
• 1/2 tsps Club House Sea Salt Grinder
• 1 pounds Boneless pork ribs or pork butt roast, cut into 1/2-inch (1-cm) cubes
• 4 tbsps Vegetable oil, divided
• 3 stalks Celery, cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml)
• 1 Medium onion, cut into 1-inch (2 1/2-cm) pieces (about 2 cups/500 ml)
• 2 Small poblano chiles, seeded and cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml)
• 4 oz Sliced shiitake mushrooms
• 3 tbsps Gourmet Garden® Chunky Garlic Paste, divided
• 2 tbsps Gourmet Garden® Ginger Paste, divided
• 10 cups Kitchen Basics® Original Chicken Stock
• 1 1/2 cups Dried lotus seeds
• 3 cups Shredded baby bok choy
• 11/4 cup Chopped fresh cilantro
• 1 Lime, cut into wedges