Speedy Chicken Posole with Avocado and Lime

It takes less time to prepare this dish using canned hominy than it does to prepare a regular lean dish. Serve with warm corn tortillas.
Preheat the broiler. Once hot, bake the poblanos on a baking sheet until browned, turning as needed, about 15 minutes.Meanwhile, chop the garlic in a food processor. Slice and chop the onion with the garlic; set aside. Drain the hominy; set aside.Cut the chicken into 1-to 1 1/2-inch thick pieces. cut into small pieces and sprinkle with salt and 1 teaspoon oregano. Heat the oil in a 5-6 cc skillet over high heat. Lightly fry half the chicken, stirring occasionally, for about 5 minutes. Use a slotted spoon to transfer the meat to a plate. Repeat with the remaining chicken.Reduce heat to medium-high. Add the onion mixture and the remaining 1 tsp oregano to the skillet and simmer until the onion is tender, 3 minutes. Meanwhile, in a microwave-safe bowl, heat the broth in the microwave until it starts to steam, about 3 minutes. Add the ground chili pepper to the pan and cook, stirring, for about 30 seconds.Add the broth, hominy and chicken to the pan. Cover and bring to a boil, then reduce the heat and simmer until the flavors combine for 10 minutes.Remove the stems, skin, and seeds from the poblanos and discard; chop the poblanos.Place the poblanos in a lean dish and cook for 1 minute. Serve on plates; top with garnish.* Mexican oregano can be found in a large selection of grocery stores, as well as ground red chili peppers from New Mexico.Note: A nutritional analysis is provided for each serving.