Easy Chicken Posolé

Heat a Dutch oven or soup pot on medium high. Drizzle olive oil in pan, then add onions and poblano peppers. Cook for about 5 minutes or until onions start to become translucent (stirring frequently). Add garlic and cook for 1 minute.

Add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.

Meanwhile, start prepping garnish ingredients.

Add cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with limes wedges, sliced radishes, avocados, chopped cilantro and queso fresco. Squeeze lime wedges into your bowl of posolé and enjoy.