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Remove meat from chicken and shred into 1-inch pieces; discard skin and bones. Set aside about 1 1/2 cups of meat for soup; reserve remaining chicken for another use. In large Dutch oven or saucepot set over medium heat, heat oil. Add onion and cook until translucent and fragrant, about 8 minutes. Add garlic and cook for 3 to 4 more minutes. Add oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes.

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Add green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add hominy and chicken broth and return to a boil. Reduce heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add shredded chicken and cook until heated through, 3 minutes. To serve, divide among 4 bowls and garnish as desired.


1 1/2 cups of chicken, shredded from a store bought (3- to 4-pound) rotisserie chicken
3 tablespoons vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 garlic cloves, minced
1/4 teaspoon oregano
3 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 can (4.5 ounces) chopped green chiles
1/2 (14.5-ounce) can chopped tomatoes
1 can (7 ounces) salsa verde
2 cans (15 ounces each) hominy, drained
2 cans (14 ounces each) low-sodium chicken broth
Kosher salt and cracked black pepper
Garnishes (optional)
1 red onion, finely chopped
1 lime, cut into wedges
1/2 cup crema or sour creamCrushed tortilla chips
z/2 cup fresh cilantro leaves, choppedThinly sliced radishes
1avocado, diced


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