20 Minute Poblano Chicken Posole

• 1 rotisserie chicken
• 2 large poblano chili peppers
• 2 tablespoons olive oil
• 1 large jalapeno chili pepper, seeded and chopped
• 1 large onion, chopped
• 2 large garlic cloves, mashed or diced
• 1 teaspoon garlic salt
• 1 ½ teaspoons Mexican oregano
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
•  Salt and pepper to taste
• 4 cups of chicken stock ~ Store bought is perfect 
• 1 28 oz can tomatillos, slice in half or quartered 
• 1 25 oz can hominy, rinsed
• 1 lime, juiced (about 2 tablespoons)
• 10 oz Oaxaca Melting Cheese, shred (optional)

Toppings

• fresh cilantro 
• chopped red onions or sliced green onions
• sliced radishes
• jalapeños, sliced or chopped
• limes wedges
• Oaxaca cheese
   

Directions

Roast peppers over the open flame of a  gas burner, or on a comal. Using tongs, char the poblanos, turning occasionally until blackened, about 5-7  minutes. Toss into a plastic bag or a bowl; cover with plastic wrap or foil. Let it stand for about 15 to 20 minutes.

While the poblano peppers are cooling.  Shred the rotisserie chicken into bite size pieces. Save a cup or two for some quesadillas.

Now peel the poblanos, remove the seeds, then chop and set aside.

In a Dutch oven or a stock pot, heat oil over medium heat. Add jalapenos, onions, garlic cloves, garlic salt, coriander, Mexican oregano and ground cumin. Cook, stirring often until vegetables are softened, approximately 5- 7 minutes. Add chicken stock, tomatillos, hominy, chicken, poblano peppers. Bring to a light boil. Simmer, add lime juice and a small bunch of cilantro.

Serve it up in a medium size bowl with your choice of toppings.

Fresh cilantro, lime juice and a side of chicken salsa cheese quesadillas.