pieceof Parmesan rind , optional (a wonderful addition to any soup)
Garnish with the following:
Avocado , peeled, pitted, cubed
Blue corn tortilla chips, crumbled
Fresh chopped tomato
Pickled or fresh jalapenos, diced
Bell pepper, sliced or chopped small
Fresh cilantro leaves, chopped
Lime wedges, 1 lime wedge per bowl
Cut up chicken into 8 or 9 pieces and boil in water with 1 tablespoon salt for 30 minutes. Remove chicken from broth and let cool until easy to handle. Pull chicken meat from the bones, discarding tendons and skin.
Shred chicken with two forks or pull apart into bite-size pieces with your fingers (it is okay if the chicken is still a little pink, it will finish cooking in the soup). Set aside or refrigerate if making the soup later. Once the meat has been removed from the bones, return bones to the pot of broth and continue to simmer until broth is needed for the soup--strain before using. This part can be done the day before.
Heat oil in a large soup pot until hot and covering the bottom of the pan. Add onion and cook until onion is softened, 5-7 minutes.
Add chili peppers, bell pepper, and garlic to the pot and cook until peppers are softened, 5-7 minutes.
Add oregano, chili powder, coriander, thyme, cayenne, and salt to the onions and peppers; simmer, stirring, for about 5 minutes to incorporate spices.
Stir in tomatoes, corn tortillas, hominy, shredded chicken, and chicken broth or stock. Add a piece of Parmesan rind now if you have one (remove before serving).
Simmer for 30-45 minutes to meld flavors. Add salt, as desired.
Garnish with any combination of the toppings and a lime wedge. Squeeze lime wedge over chili in each bowl just before eating.