<p>This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm <a href="http://www.myrecipes.com/t/vegetables/corn/">corn</a> tortillas.</p>
Category: not set
Cuisine: not set
3 large poblano chiles (1 lb. total)
6 cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
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, and sour cream
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