Chicken Posole (Mexican Soup)

Season the chicken thighs with salt and place them skin‑side down in a stainless‑steel stock pot over medium‑high heat.

Add enough chicken broth to cover the chicken, bring to a boil, then cover and simmer for about 20 minutes until the chicken is cooked through.

While the chicken cooks, heat about 1 tablespoon of olive oil in a large frying pan over medium‑high heat and sauté the minced onion for about 18 minutes, then lower the heat to medium.

Add the minced garlic and sauté for an additional 2 minutes.

Remove the cooked chicken, let it cool, discard the skin, and shred the meat with two forks.

Transfer the onion‑garlic mixture to the stock pot, then stir in the ancho chile powder, ground cumin, smoked paprika, oregano, and salt to taste.

Add the remaining chicken broth and bring the soup to a boil; cover and simmer for at least 1 hour (2 hours is better).

About 15 minutes before serving, add the hominy and continue simmering until heated through.

Stir the shredded chicken back into the pot and let the flavors meld for a few minutes.

Serve the soup hot, garnished with thinly sliced cabbage, chopped cilantro, and lime wedges.