As Hominy soups go, this is more complex than most, but it’s tasty. 1. 1 teaspoon dried oregano
2. 1/2 cup chopped red onion, divided
3. 2 teaspoons canola oil
4. Pinch of salt
5. 1 small garlic clove, finely chopped
6. 1/2 teaspoon red chili powder
7. 1 (14 ounce) can chicken broth
8. 1 (15 ounce) can hominy, rinsed
9. 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into small pieces
10. 1 cup finely shredded green cabbage
11. 2 lime wedges
Directions – serves 2
1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
2. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges. If you like your soups meatier (thicker), simply reduce the amount of broth.
