Directions:

• Roast poblanos by holding with tongs over a gas flame (or place under the broiler), rotating occasionally, until all sides are blackened, about 5 minutes total. Place in a small bowl, cover with plastic wrap and let stand for about 10 minutes. When cool enough to handle, remove and discard skin, stem and seeds; finely chop the poblanos and set aside. Place half of the hominy in a bowl and mash into a chunky paste with a fork.
• Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken thighs; cook until cooked through, about 4 minutes per side. Transfer to a plate and let cool for 10 minutes before shredding with 2 forks. Do not wipe the pot.
• Add onion to the drippings in the pot; cook until softened, 3 to 5 minutes. Stir in garlic, oregano, coriander, cumin and crushed red pepper; cook, stirring occasionally, until fragrant, about 1 minute, adjusting the heat as needed. Add broth; cook, stirring with a wooden spoon to scrape up any browned bits on the bottom of the pan, for 1 minute. Stir in the reserved chopped poblanos, green chiles, the mashed hominy and the remaining whole hominy and the chicken; bring to a boil over high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally, until slightly reduced and flavors have combined, 10 to 15 minutes. Divide the soup among 4 bowls. Garnish with radishes, avocado and/or cilantro and serve with lime wedges, if desired.