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Serves 8
2 pounds green Poblano chili peppers
1 pound chicken breast, roasted or bbq'd
2 cups posole (Rancho Gordo is my favorite)
1 medium onion, diced
1 large bunch of fresh oregano
6 cups chicken stock
1/2 head of Napa cabbage, shredded
3 or 4 cloves of garlic, peeled
1 lime, cut into wedges
salt to taste
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1st Keep
 Poached_and_Scrambled
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