Remove 1 Chile and 1 teaspoon adobo sauce from can; finely chop Chile, set chopped Chile and sauce aside separately

Heat oil in a large Dutch oven over medium heat. Add chopped Chile, onion and next 6 ingredients (through garlic); cook 7 minutes until onion is tender stirring frequently. Stir in broth and bring to a boil. Add chicken; cover, reduce hear to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon and cool slightly and shred with 2 forks. Cover the chicken and keep warm.

Remove pan from heat and let stand 5 minutes. Puree with immersion blender until smooth. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook uncovered 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat and stir in reserved adobo sauce, tomato, cilantro and salt. Serve with lime wedges.