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1
Preheat broiler. Place poblano peppers on a baking sheet and broil until blackened, turning as needed, about 8-10 minutes. Remove from boiler, cover with a kitchen towel and allow to steam for 3 minutes.
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2
Remove blackened skin, stem and seeds; chop.
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3
To a Dutch oven, add oil over medium high heat. Add onions and sauté for 4 minutes until translucent, but not mushy. Add garlic, poblano peppers, salt, pepper and cumin and continue to sauté an additional 2 minutes.
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4
Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
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5
Ladle into bowls; top with garnishes.
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