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Heat oil in a soup pot over medium-high heat.
Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes.
Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes.
Transfer chicken with tongs to a cutting board and let cool 5 minutes.
Shred chicken with 2 forks and return it to the pot.
Add chard, hominy, oregano and ancho chile powder, and cook 5 minutes more.
Serve with lime wedges and additional garnishes of choice.