- 1 3 1/2- to 4-pound chicken
- 2 medium yellow onions
- 1 celery stalk, cut into 2-inch pieces
- 4 to 6 sprigs fresh flat-leaf parsley
- 1/2 teaspoon black pepper
- 2 fresh poblano peppers, seeded and roughly chopped
- 3 fresh jalapeños, seeded and finely chopped
- 4 large cloves garlic, finely chopped
- 2 15-ounce cans hominy, drained
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/2 cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice
Place the chicken in a large pot. Add 1 of the onions (peeled and quartered), the celery, parsley, black pepper, and 12 cups of cold water. Bring to a boil. Cover, reduce heat, and simmer for 1 hour. Transfer the chicken to a plate to cool. Strain the broth and return to the pot. Shred the chicken meat and add it to the broth along with the remaining onion (roughly chopped), the poblanos, jalapeños, garlic, hominy, salt, cumin, chili powder, and oregano. Reduce heat and simmer for 30 minutes. Stir in the cilantro and lime juice. Ladle the soup into individual bowls. Serve with the tortilla chips, avocado, and radishes (if using).
Omit the cilantro, lime juice , tortilla chips, chopped avocado, and sliced radishes. Let the soup cool, then ladle it into large resealable bags, filling each one halfway. Store for up to 3 months.
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Stir in the cilantro and lime juice. Ladle into individual bowls and serve with the chips, avocado, and radishes on the side.