Speedy Chicken Posole with Avocado and Lime
"This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas...."
INGREDIENTS
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3 large poblano chiles (1 lb. total)
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6 garlic cloves
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1 large onion
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2 cans (14 1/2 oz. each) white hominy
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1 1/2 pounds boned, skinned chicken thighs
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1/2 teaspoon kosher salt
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2 teaspoons dried Mexican oregano*, divided
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2 tablespoons olive oil
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3 cups reduced-sodium chicken broth
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3 tablespoons ground red New Mexico chiles*
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Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
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