Directions
In a soup pot, sauté onions in oil until translucent. Stir in garlic and sauté for 20 seconds. Add red pepper, chili powder and cumin. Stir in tomatoes and broth, and bring to boil. Season with salt and pepper. Reduce to a simmer and cook for about 15 minutes. Add hominy and chicken, and simmer for 15 minutes. Stir in cilantro. Adjust seasonings. Ladle soup into individual bowls and top each serving with cabbage, cheese, onion and radish.
Serves 8
Photo: Scott Monaco