Recipe by Alexa Weibel
Start to Finish: 60 minutes
1 1/2 lb. bone-in, skin-on chicken thighs
3/4 lb. poblano chiles, seeded and chopped
1 red onion, finely chopped
3 cloves garlic, sliced
1 tbsp. ground cumin
2 tsp. ground coriander
8 cups chicken stock
1 can (15 to 15.5 oz.) hominy, rinsed
1/2 cup chopped fresh cilantro, plus 2 tbsp. whole leaves
1 tsp. lime zest plus 2 tbsp. juice (from about 1 lime)
4 radishes, cut into thin matchsticks
1. Pat the chicken dry; season with salt and pepper. In a large pot over medium-high heat, cook the chicken until browned, about 5 minutes per side. Transfer to a plate. Add the chiles and onion to the pot. Cook over medium heat, stirring occasionally, until softened, about 6 minutes; season. Add the garlic, cumin, and coriander. Cook, stirring often, until fragrant, about 2 minutes.
2. Return the chicken to the pot. Add the stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a bowl. Once the chicken is cool enough to handle, shred the meat into bite-size pieces. Return the chicken to the soup, discarding the skin and bones.
3. Stir the hominy, 1/2 cup chopped cilantro, and the lime zest and juice into the soup; season. Divide among bowls. Garnish with the radishes and the remaining cilantro.
Price per serving: $3.12