Xochipilli's Chicken Posole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 large poblano chiles
• 6 garlic cloves
• 1 large onion
• 2 (14 1/2 ounce) cans hominy
• 1 1/2 lbs chicken thighs, boned skinned
• 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 chili pepper
• sliced avocado (garnish)
• lime wedge (garnish)
• fresh cilantro stem (garnish)
• sour cream (garnish)

Recipe

• 1 preheat broiler. when hot, broil poblanos on a baking sheet until blackened, turning as needed (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 and set aside.
• 3 cut chicken into 1 inch chunks and sprinkle with salt and 1 tsp oregano. heat oil in a 6 qt pan over high heat. brown half the chicken lightly, stirring occasionally (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 saute until onion is softened (3 minutes). meanwhile, in a microwave-safe bowl, microwave broth until steaming (3 minutes). add ground chiles to pan and cook, stirring (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.