Pre-heat oven to 400˚

In a large heavy bottomed pan heat 1 tablespoon of olive oil over medium high heat.

Season chicken thighs with salt and pepper and place in the hot pan. Turn down the heat to medium.

Cook the chicken on one side for 4-5 minutes or until nicely browned.

Turn and place in the oven for another 15 minutes.

Remove from oven and set-aside.

In a dry cast-iron or heavy pan, place the Poblano pepper over high heat. Let the skin blister and blacken on all sides.

Remove the peppers from the pan and place in a bowl and cover with plastic wrap, let cool for 10 minutes then gently pull the charred skin off and discard. Cut peppers into large bite-sized pieces and set aside.

In a large pot over medium heat, add 1 tablespoon olive oil and the chopped onion. Cook for 3-4 minutes and add garlic cook for another minute.

Add the cumin, oregano, chili flakes and Harissa powder and cook for another minute.

Add chicken stock and bring the up the temperature to medium high and let stock simmer for 20 minutes.

Clean-up the chicken thighs by removing from bones and remove any remaining fat. Chop or shred into bite-size pieces.

Add the chicken, hominy & pepper to the pot. Cook for 1-2 more minutes and then remove from the heat. [br]

[b]+ Tortilla Strips +[/b]

In a medium cast iron or heavy bottomed pan over medium high heat, add your vegetable oil.

Cut corn tortillas into thin strips and add to the hot oil in small batches.

Cook for 1-2 minutes until they start to turn a light brown.

Remove from heat and place on a paper towel and sprinkle with salt

Set aside until ready to serve the soup.[br]

[b]+ Tomato & Avocado Salsa +[/b]

In a small bowl, add quartered tomatoes, diced avocado, green onion, salt & pepper and the juice from one lime. Stir until combined.[br]

Serve soup hot with a nice layer of Sargento® shredded 4 Cheese Mexican Blend topped with tortilla strips and the tomato & avocado salsa.