Speedy Chicken Posole

I saw my sister-in-law checking this one out in our Sunset Magazine. This one's for you Esther ;o)

• Ready In: 55 mins
• Serves: 4-5

Ingredients

• 3  large poblano chiles (1 lb. total)
• 6  garlic cloves
• 1  large onion
• 2 (14 1/2ounce) cans white 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

• Garnishes

•  sliced avocado, lime wedges, cilantro sprigs, and sour cream

Directions

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.