Easy Chicken Posole

1 tablespoon expeller-pressed canola oil

1 large onion, diced

5 poblano peppers, seeded and diced

5 garlic cloves, finely chopped

5 1/2 cup low-sodium chicken broth

1 1/2 pound boneless, skinless chicken breasts

1/2 teaspoon fine sea salt

5 cups thinly sliced chard leaves and stems (about 1/2 bunch)

1 (28-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels

3 tablespoons chopped fresh oregano leaves

1/8 teaspoon ancho chile powder or cayenne pepper

2 limes, cut into wedges

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