Rub the chicken breasts with a teaspoon of oil.

Rub the oiled chicken breasts with spices.

Heat a non-stick pan with the 2 tablespoons of oil. When hot, add the chicken breasts and just sear both sides. Don't cook through.

When the chicken breasts are seared. Set aside.

In a large pot (stock pot or dutch oven), add 2 tablespoons of oil and heat until shimmering.

Add the diced onions, garlic, diced pasilla/poblano peppers and diced jalapeno peppers. Add 4 teaspoons of salt and sweat the vegetables over medium-low heat until they start to soften

Add the Oregano, Cumin, Black Pepper, smoked Paprika and Chili Powder.

Drain and rinse the hominy, then add it to the pot

Drain the rotal and add to the pot

Continue to cook the vegetables for about 5 minutes

Add the water and chicken base.

Chop the seared chicken breasts and add to the pot

Cover the pot and bring to a boil

Once at a boil, reduce heat and simmer for 5 to 10 minutes or until all vegetables are soft.

Serve with chopped cilantro, grated cheese and limes. Each diner can add the cilantro, cheese and lime juice to taste.