Chicken Pozole Rojo

2 tablespoons vegetable oil

1 large onion, roughly chopped

2-3 poblano peppers, cored, seeded and quartered

2 jalapeno peppers, seeded and quartered

4 large garlic cloves, smashed

1/2 cup chopped cilantro

1 tablespoon fresh oregano leaves

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 15-ounce cans plum tomatoes

3-4 corn tortillas, torn into pieces

7 cups chicken stock or low-sodium broth

1 cooked rotisserie chicken, meat pulled off and shredded

1 29-ounce can Mexican-style white hominy, drained

3-4 radishes, sliced

1-2 avocados, diced

Sour cream

Tortilla chips

Fresh lime wedges

Heat a 6 3/4 qt. Round Wide Dutch Oven over medium heat. Add vegetable oil, onion, poblanos, jalapenos and garlic. Sauté until onions are translucent, about 5 minutes. Add cilantro, oregano, salt and pepper and continue sautéing for 1-2 minutes more.

Add tomatoes and their juice and stir to combine. Add the corn tortilla pieces and chicken stock and bring to a simmer. Reduce heat and simmer until slightly thickened, about 10-15 minutes. Remove soup from the heat and carefully puree with an immersion blender until smooth (or pour into a blender jar and puree in batches).

Pour soup back into the Dutch oven and bring to a simmer over low heat. Stir in the shredded chicken and hominy, and simmer until the chicken and hominy are warmed through, about 5 minutes. Season to taste with salt and pepper, and serve garnished with the radishes, avocados, sour cream, tortilla chips and a squeeze of fresh lime.