Green Chile Pozole with Lotus Seeds | Club House

Ingredients

• 1 tbsp (15 ml) chili powder (club house)
• 1 tsp (5 ml) cumin ground (club house)
• 1 tsp (5 ml) oregano leaves (club house)
• 1/2 tsp (2 ml) sea salt from sea salt grinder (club house)
• 1 pound (450 g) boneless pork ribs or pork butt roast, cut into 1/2-inch (1-cm) cubes
• 4 tbsps (60 ml) vegetable oil, divided
• 3 ribs 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 small poblano chiles, seeded and cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml)
• 4 oz (225 g) sliced shiitake mushrooms
• 3 tbsps (45 ml) Gourmet Garden® Chunky Garlic Paste, divided
• 2 tbsps (30 ml) Gourmet Garden® Ginger Paste, divided
• 10 cups (2.5 liters) Chicken Stock
• 1 1/2 cups (375 ml) dried lotus seeds
• 3 cups (750 ml) shredded baby bok choy
• 1/4 cup (60 ml) chopped fresh cilantro
• 1 lime, cut into wedges