Posole Recipe

INGREDIENTS

• 3 large poblano peppers (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 2 cans (14 1/2 oz. each) white hominy, or one bag soaked overnight
• 1 1/2 pounds boned, skinned 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 chiles*
• Garnishes: sliced avocado, lime wedges, cilantro sprigs, radish slices, and sour cream