Chicken Posole Soup

Roast poblano peppers on a foil-lined sheet in a 450°F oven for 10-15 minutes until the skin blisters and turns brown (make sure to turn when sides have blisters). Let cool enough to handle and then peel the skin off, remove the seeds and roughly chop and set aside.

Heat oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and salt and cook over medium heat until the onions are translucent, about 2-4 minutes, stirring occasionally.

Add garlic and cook briefly until fragrant (less than 1 minute). Add the oregano and chili powder and cook for 1 minute.

Add poblanos and the diced green chilies and cook for 1-2 minutes. Add broth and hominy, bring to a simmer and cook for 5 minutes.

Add beans and chicken pieces; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes.

Garnish with desired toppings like avocado, cherry tomatoes, sour cream and lime juice. Finely shredded cabbage is a more traditional topping.

Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Canned hominy can be found in the Latin section of large supermarkets.