Oregano, coriander and garlic give this simple soup a lovely aroma to whet your appetite.
Place in a small bowl, cover with plastic wrap and let stand for about 10 minutes.
Place half of the hominy in a bowl and mash into a chunky paste with a fork.
Photo: Photographer: Jen Causey; Food Stylist: Ail Ramee; Prop Stylist: Claire Spollen
Meanwhile, heat oil in a Dutch oven over medium-high heat.
Add chicken thighs; cook until cooked through, about 4 minutes per side.
Transfer to a plate and let cool for 10 minutes before shredding with 2 forks.
Do not wipe the pot.
Add onion to the drippings in the pot; cook until softened, 3 to 5 minutes.
Divide the soup among 4 bowls.
Garnish with radishes, avocado and/or cilantro and serve with lime wedges, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
