Speedy Chicken Posole

• 3 large poblano chiles (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 2 (14 1/2 ounce) cans white hominy
• 1 12 lbs boneless skinless chicken thighs
• 12 teaspoon kosher salt
• 2 teaspoons dried Mexican oregano, divided
• 2 tablespoons olive oil
• 3 cups reduced-sodium chicken broth
• 3 tablespoons ground red new mexico peppers
• sliced avocado, lime wedges, cilantro sprigs, and sour cream

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

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

Taken from www.food.com/recipe/speedy-chicken-posole-408782 (may not work)