i am so sorry to see the summer slowly fading away. with the last hurrah of summer happening this weekend, we jump in to fall. always a little prematurely in my opinion. on the bright side, i did come across a lovely fall-ish find at my local bristol farms. i picked up some of their weekend gems... fresh hatch chilies from new mexico. mild in flavor, the chilies can be used for a number of things from chile rellenos, to simply laid on top of a burger. i had something else in mind for mine. i got the chiles home and roasted them on the open flame of my gas burner. i then peeled them, de-seeded and pureed them in the food processor to make the most lovely, slightly spicy, smoky soup base since last winter. this is my start to posole. i added this chile puree to a loosely followed basic recipe... this one is super. i omitted the jalapenos, and cut down on the tomatillos. i garnished with sliced radish, avocado, cabbage and lime. after eating spoon fulls of the warmly spicy broth, creamy hominy and avocado, and crisp cabbage and radish... dare i say, i was okay with the thought of fall on its way.