Chicken Pozole

• 1/4 cup extra virgin olive oil
• 1 medium onion, halved and sliced (about 1 1/2 cups)
• 1/2 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 6 chicken legs, split (about 2 1/2 to 3 pounds; if you can't find legs that are already split, use a meat cleaver to divide the leg from the thigh)
• 4 cups chicken broth
• 1 tablespoon dried oregano (preferably Mexican)
• 1 teaspoon salt
• 2 1/2 cups canned hominy
• 1 (4-ounce) can diced Hatch green chiles (about 1/3 cup)
• 2 medium-sized ripe tomatoes, chopped (about 2 cups)
• 1/2 medium red onion, chopped (about 1/2 cup)
• pinch of salt
• 1 tablespoon extra virgin olive oil
• juice of 1/2 lime (about 1 teaspoon)
• dash of your favorite hot sauce
• 2 limes, quartered
• 7 radishes, diced (about 1 cup)
• 5 green onions, chopped fine (about 1/2 cup)
• 1 head romaine lettuce, sliced into thin ribbons
• 1 cup whole fresh cilantro leaves
• 1/2 bag corn tortilla chips
• your favorite hot sauce

1. Heat the olive oil in a large soup pot over a medium-high flame.
2. Then add the onions and cook them for about 1 minute, until they start to soften up.
3. Add the cumin and chili powder.
4. Cook for 10 seconds or so, until the spices release their aroma.
5. Then add the chicken legs and mix well to coat the chicken in the spices.
6. Add the chicken broth and 2 cups of water, and turn the heat up to high.
7. When the soup comes to a boil, turn the heat down to a simmer and stir in the oregano and salt.
8. Cook the soup, uncovered, for about 30 to 45 minutes, until the chicken is falling off the bone.
9. Using a slotted spoon, pull the chicken out of the pot.
10. Cool it down on a plate in the fridge.
11. In the meantime, stir the hominy and green chiles into the pot; then remove the pot from the heat.
12. When the chicken has cooled, pull the meat off the bones.
13. You can throw away the skin if you want, but I like to keep it on the meat and throw it in the soup for a little more mouth-feel.
14. Watch out for rubbery pieces of cartilage and small bones.
15. When youve pulled out anything you wouldnt want to eat, add the chicken meat back to the pot and bring the soup back up to a simmer.

extra virgin olive oil, onion, ground cumin, chili powder, chicken, chicken broth, oregano, salt, hominy, hatch, tomatoes, red onion, salt, extra virgin olive oil, lime, radishes, green onions, romaine lettuce, cilantro, corn tortilla chips, your favorite

Taken from www.foodrepublic.com/recipes/chicken-pozole-recipe/ (may not work)