Ingredients

3 large poblano chiles (1 lb. total)

6 garlic cloves

1 large onion

2 cans (14 1/2 oz. each) white hominy

1 1/2 pounds boned, skinned chicken thighs

1/2 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 chiles*

Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

Preparation

  1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
  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. Cut chicken into 1- to 1 1/2-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. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté 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. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
  6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
  7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes. *Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles. Note: Nutritional analysis is per serving.