Xochipilli's Chicken Posole

• 3 large poblano chiles
• 6 garlic cloves
• 1 large onion
• 2 (14 1/2 ounce) cans white hominy
• 1 12 lbs chicken thighs, boned skinned
• 12 teaspoon kosher salt
• 2 teaspoons dried Mexican oregano, divided
• 2 tablespoons olive oil
• 3 cups reduced-sodium chicken broth
• 3 tablespoons ground red chili pepper
• sliced avocado (garnish)
• lime wedge (garnish)
• fresh cilantro stem (garnish)
• sour cream (garnish)

1. Preheat broiler.
2. When hot, broil poblanos on a baking sheet until blackened, turning as needed (15 minutes).
3. Meanwhile, in a food processor, whirl garlic to mince.
4. Cut onion in chunks and pulse with garlic until chopped.
5. Set aside.
6. Drain hominy and set aside.
7. Cut chicken into 1 inch chunks and sprinkle with salt and 1 tsp oregano.
8. Heat oil in a 6 qt pan over high heat.
9. Brown half the chicken lightly, stirring occasionally (5 minutes).
10. With a slotted spoon, transfer meat to a plate.
11. Repeat with remaining chicken.
12. Reduce heat to medium-high.
13. Add onion mixture and remaining 1 tsp oregano to pan and saute until onion is softened (3 minutes).
14. Meanwhile, in a microwave-safe bowl, microwave broth until steaming (3 minutes).
15. Add ground chiles to pan and cook, stirring (30 seconds).
16. Add broth, hominy, and chicken to pan.
17. Cover and bring to a boil, then reduce heat and simmer to blend flavors (10 minutes).
18. Remove stems, skins, and seeds from poblanos and discard.
19. Chop poblanos.
20. Stir poblanos into posole and cook 1 minute.
21. Ladle into bowls; top with garnishes.

poblano chiles, garlic, onion, white hominy, chicken, kosher salt, oregano, olive oil, chicken broth, ground red chili pepper, avocado, lime, cilantro stem, sour cream

Taken from www.food.com/recipe/xochipillis-chicken-posole-512163 (may not work)