Heat olive oil in a large dutch oven over medium heat. Add the onion, poblano peppers, kale, garlic and mushrooms. Cook until softened, about 10 minutes.
Add the cumin, cinnamon, oregano, orange zest, ground pepper, chipotle chiles and adobo sauce to the vegetable mix and stir for 2 minutes.
Add the orange juice, chickpeas, tomatoes and chicken stock. Bring to a boil and reduce heat to low.
Add the shredded chicken and stir to combine. Cover and maintain a very low simmer for 1 - 3 hours, stirring occasionally.
When ready to serve, stir in the scallions. Ladle the posole into bowls and garnish with fresh cilantro leaves, a squeeze of fresh lime juice, goat cheese and pepitas.