Speedy Chicken Posole With Avocado And Lime

• 3 large poblano chiles (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 29 oz white hominy
• 1.5 lbs. boned, skinned chicken thighs
• 0.5 tsp. kosher salt
• 2 tsp. dried Mexican oregano, divided
• 2 tbsp. olive oil
• 3 cups reduced-sodium chicken broth
• 3 tbsp. ground red New Mexico chiles
• Garnishes: sliced avocado, lime wedges, cilantro springs, and sour cream

1. 1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
2. 2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. 3. Cut chicken into 1- to 1.5-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. 4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. 5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. 6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. 7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
8. Per serving: 436 cal. 39% (169 cal.) from fat; 32 g protein; 19 g fat (4.2 g sat.); 36 g carbo (7.2 g fiber); 715 mg sodium; 89 mg chol.
9. Sunset Magazine, January 2010

poblano chiles, garlic, onion, white hominy, chicken, kosher salt, oregano, olive oil, chicken broth, ground red new mexico, avocado

Taken from www.epicurious.com/recipes/member/views/speedy-chicken-posole-with-avocado-and-lime-50067016 (may not work)