1 1/2-2 pounds Boneless Skinless Chicken Thighs, cut into 1 to 1 1/2 inch pieces
2 teaspoons Mexican Oregano, divided
2 teaspoons Garlic, minced
1/2 large Onion, diced
2 14.5 ounce cans White Hominy, drained
1/2 teaspoon Kosher Salt
1 teaspoon Paprika
1/2 teaspoon Ground Cayenne Pepper
4 cups Chicken Broth, warm
2 teaspoons Crushed Red Pepper Flakes
2 teaspoons Adobo Sauce, from chipotles in adobo
2 teaspoons Lime Juice
2 ounces Gold Tequila
2 large Poblano Peppers
For the Garnish:
Crushed Tortilla Chips
Heat oil in a large pot over high heat. Once hot, add chicken with 1 tsp oregano and brown the chicken, approximately 5 minutes. Remove the chicken to a plate.
Reduce heat to medium-high. Add onion, garlic and 1 tsp oregano. Sauté until onion is softened, approximately 3 minutes. Once onions are softened, add hominy, salt, paprika, cayenne pepper, broth, red pepper flakes, adobo sauce, lime juice and tequila.
Bring the mixture to a boil, and then reduce to a simmer. Cover and simmer for 10 minutes.
Using two forks, shred the chicken. Return to the soup and bring mixture to a boil. Reduce to a simmer and cook, covered, for 10 minutes.
While the soup is simmering, add poblanos to a sheet pan and roast under broiler set to high. Broil until charred and bubbling on both sides, approximately 2 minutes per side.
Remove the stems, skins and seeds from the cooked poblanos. Chop poblanos and add to the soup. Cook for approximately 1 minute.
Serve immediately with sliced avocado, lime wedges, cilantro and crumbled tortilla chips.
if you love your soup REALLY spicy, you can add in more red pepper flakes. I would caution you to start with the indicated amount and taste after simmering for a minute with the poblano peppers.