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1
Preheat broiler.
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2
When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
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3
Or you can blacken them over a gas flame.
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4
Meanwhile, in a food processor, whirl garlic to mince.
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5
Cut onion in chunks and pulse with garlic until chopped; set aside.
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6
Drain hominy; set aside.
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7
Cut chicken into 1- to 1 1/2-in.
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8
chunks and sprinkle with salt and 1 teaspoons oregano.
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9
Heat oil in a 5- to 6-qt.
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10
pan over high heat.
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11
Brown half the chicken lightly, stirring occasionally, about 5 minutes.
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12
With a slotted spoon, transfer meat to a plate.
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13
Repeat with remaining chicken.
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14
Reduce heat to medium-high.
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15
Add onion mixture and remaining 1 teaspoons oregano to pan and saute until onion is softened, 3 minutes.
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16
Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes.
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17
Add ground chiles to pan and cook, stirring, about 30 seconds.
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18
Add broth, hominy, and chicken to pan.
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19
Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
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20
Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
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21
Stir poblanos into posole and cook 1 minute.
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22
Ladle into bowls; top with garnishes.
