Chicken Posole Soup

Directions

1. Pour chicken broth into a large saucepan and heat until steaming. While broth is heating, toast the chilis in a dry saute pan over medium heat until they’re fragrant and pliable. Transfer chilis to the hot broth. Remove broth from heat and let chilis soak for 20-30 minutes to soften.
2. Season both sides of chicken breasts with salt. Heat 2 tablespoons of the olive oil in a stock pot over medium-high heat. Sear the chicken on both sides until browned. Transfer chicken to a plate and reserve.
3. Add the remaining 2 tablespoons of oil to the stock pot. Add the onion, poblano and garlic. Saute for 3-5 minutes, stirring frequently, until the vegetables begin to get some color and soften.
4. Place the dried spices in the stock pot along with the vegetables. Allow the spices to toast for 45-60 seconds, stirring frequently, until fragrant.
5. Deglaze the pan with the apple cider vinegar.
6. Pour the chicken broth and soaked chilis into the stock pot. Stir well. Nestle the seared chicken breasts into the pot. Bring the liquid to a boil then reduce heat to medium/medium-low, cover and simmer gently for 45-60 minutes, until chicken meat pulls apart easily.
7. Remove pot from heat. Transfer the chicken breasts to a plate and carefully remove bones and skin, then shred the meat. Reserve.
8. Puree the soup liquid, chilies, and veggies with an immersion blender until smooth. Season to taste with salt, then add in the hominy and shredded chicken. Stir until well combined.
9. Ladle the soup into bowls, topping each serving with a pile of shredded cabbage, a sprinkle of diced onion, and a pinch of cilantro. Serve with a lime wedge.