Speedy Chicken Posole with Avocado and Lime

Ingredients

• ½ teaspoon kosher salt
• 1 ½ pounds boned, skinned chicken thighs
• 3 large poblano chiles (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 2 cans (14 1/2 oz. each) white hominy
• 3 tablespoons ground red New Mexico chiles*
• + 4 more ingredients
• • 3 cups reduced-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons dried Mexican oregano*, divided
  • Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 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; set aside. 3. Cut chicken into 1- to 1 1...

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