2 tablespoons vegetable or canola oil

2 teaspoons chili powder

Kosher salt and freshly ground black pepper

6 medium or 8 small tomatillos (1 lb/45 5 g), halved

3 poblano peppers (12 oz/340 g), quartered and seeded

1 medium yellow onion, quartered and leaves pulled

apart

4 garlic cloves, peeled

4 cups (775 g) shredded chicken and 8 cups (2 L) chicken

stock from Whole Poached Chicken

1 (29-oz/822-g) can hominy, rinsed

1 (15.5-oz/43 9-g) can pinto beans, rinsed

1 tablespoon fresh lime juice, plus wedges for serving

1 teaspoon granulated sugar

Crumbled queso fresco cheese, sliced radishes, fresh

cilantro leaves, and Quick-Pickled Red Onions

Turn your broiler to high and set a rack as close as

possible to the heat source while still able to fit the baking

sheet between the rack and the broiler.

Mix the oil, chili powder, 2 teaspoons salt, and 1

teaspoon pepper in a small bowl. Put the tomatillos,

poblano peppers, onion, and garlic on an aluminum

foil—lined rimmed baking sheet and rub all over with

the oil—chili powder mixture. Broil, tossing once, until

everything is golden brown and can be easily pierced

with a fork, 13 to 15 minutes. It's 0K if there's some char

on the vegetables.

Transfer the contents of the baking sheet to a blender

and purée until completely smooth. Pour into a large

soup pot and add the stock. Cover and bring to a boil

over high heat. Reduce the heat to a simmer and add

the chicken, hominy, and beans. Cook until everything

is heated through, 5 to 7 minutes more. Stir in the lime

juice, sugar, 1 teaspoon salt, and ¼ teaspoon pepper.

Serve topped with the cheese, radishes, cilantro,

pickled red onions, and lime wedges.