posole

This chicken posole from a recipe from Publix is SO GOOD.
I've long searched for a good posole recipe but most of them call for pork.  Which I know is authentic, but doesn't agree with me.  This completely hits the spot.  Minor adjustments made below.

Ingredients

2 tablespoons oil 

1 onion, chopped
1 large poblano pepper, coarsely chopped (anaheims can sub in a pinch)
4 cloves garlic, coarsely chopped
3 teaspoons ground cumin
1 deli rotisserie chicken, shredded (I used about 2 c. of chicken) - will try substituting pinto beans

4 cups unsalted chicken stock (homemade is best of course)
2 (15.5-oz) cans white hominy, drained and rinsed
2 (4.5-oz) cans diced green chiles (I used hot Hatch diced chilis)
1/2 teaspoon kosher salt (or more to taste)

accoutrements
1 ripe Hass avocado, diced
1/2 cup fresh cilantro, coarsely chopped
1/2 cup queso fresco (or Monterey Jack) cheese, crumbled (I used a bit of cheddar)
1 lime

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add onions and poblano; cook 4–5 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
2. Stir in chicken, stock, hominy, chiles, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, or until hot and flavors have blended. Meanwhile, dice avocado.
3. Top each bowl of soup with cilantro, cheese, avocado, and a squeeze of lime juice. Serve. (Makes 8 servings.)