Poaching whole chicken thighs results in a deeply flavored soup.
- 1 1/4 pounds bone-in, skin-on chicken thighs (about 4)
- Coarse salt and freshly ground pepper
- 1 tablespoon safflower oil
- 1 cup coarsely chopped white onion
- 2 tablespoons minced garlic
- 1/3 cup coarsely chopped cilantro stems, plus leaves, for serving
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh oregano leaves
- 4 cups packed, thinly sliced Savoy cabbage (from 1/2 head)
- 4 cups chicken broth (preferably homemade)
- 2 cups water
- 1 25-ounce can white hominy, rinsed and drained
- Tortilla chips and lime wedges, for serving
Season chicken with salt and pepper. Heat oil in a pot over medium-high heat. Brown chicken, turning once, until golden, 6 minutes. Add onion, garlic, and cilantro stems; cook 1 minute. Add tomato paste, oregano, cabbage, broth, and water; bring to a boil. Reduce heat to low, cover, and cook at a bare simmer until chicken is cooked through, about 20 minutes.
Remove chicken. Discard skin and bones, shred meat, and stir into soup with hominy. Bring to a simmer. Season with salt; serve with tortilla chips, lime wedges, and cilantro leaves.