BROTHY CHICKEN SOUP WITH HOMINY AND POBLANO

Brothy Chicken Soup With Hominy and Poblano image

Provided by Colu Henry

Time 30m

Yield 4 servings

Number Of Ingredients 14

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3 tablespoons olive oil
1 large yellow onion, finely chopped
1 large poblano chile, deseeded and finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano, preferably Mexican oregano
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice
1 lime, quartered, for serving
Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.
Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.
Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.
Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.