InstructionsHeat 1 Tbsp. olive oil in a wide bottomed soup pot over medium high heat.
When the oil is hot, add 1/2 of the diced onion, the chipotle chile and 1 cup of the hominy. Sauté, stirring frequently, until the onions are soft and slightly brown.
Place the sautéed onions, chipotle chile, hominy, and 1 cup chicken stock in a blender and puree until smooth. Set aside.
Over high heat, add the remaining oil to the pot.
When the oil is hot, add the chicken and cook, stirring frequently until the chicken is cooked through and slightly brown.
Stir in the garlic, salt, Mexican chili powder, cumin, oregano, diced tomatoes, remaining hominy, 4 cups of chicken stock, and pureed onion and hominy mixture.
Bring to a boil, reduce heat, and simmer, covered, for 45 minutes.
Stir in the chopped cilantro.
Serve with a garnish of sliced radish, shredded cabbage, sliced red onion, chopped cilantro, ripe avocado and lime.