Active Time
Total Time
30 MIN
Serves : 6 to 8
© Christina Holmes

How to Make It


In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.

Make Ahead

The soup can be refrigerated for 2 days. Reheat gently before serving.

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