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Speedy Chicken Posole With Avocado And Lime

By Sunset
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3 large poblano chiles (1 lb. total)

6 garlic 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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