Speedy Chicken Posole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 large poblano chiles (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 2 (14 1/2 ounce) cans hominy
• 1 1/2 lbs boneless skinless 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 peppers
• sliced avocado, lime wedges, cilantro sprigs, and sour cream

Recipe

• 1 preheat broiler. when hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. or you can blacken them over a gas flame.
• 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 teaspoons 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 teaspoons 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.