Ingredients 3 large poblano chiles 6 garlic cloves 1 larg eonion 2 cans (14.5 oz) white hominy 1 1/2 lbs boned skinned chicken thighs 1/2 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: sour cream, avocado, cilantro Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped. Set aside. Drain hominy. Cut chicken into 1 - 1 1/2 chunks and sprinkle with salt and 1 tsp oregano. Heat oil in a 5-6 qt pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plat. Repeat with remaining chicken. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp oregano to pan and saute until onion is softened, 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds. Add broth, hominy, and chicken to pan. Cover and bring to a boil then reduce heat and simmer to blend flavors, 10 minutes Remove stems, skins and seeds from poblanos and discard. Chop poblanos. Stir poblanos into posole and cook 1 minute. Ladle into bowls and garnish.