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1
Heat the olive oil in a large soup pot over a medium-high flame.
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2
Then add the onions and cook them for about 1 minute, until they start to soften up.
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3
Add the cumin and chili powder.
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4
Cook for 10 seconds or so, until the spices release their aroma.
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5
Then add the chicken legs and mix well to coat the chicken in the spices.
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6
Add the chicken broth and 2 cups of water, and turn the heat up to high.
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7
When the soup comes to a boil, turn the heat down to a simmer and stir in the oregano and salt.
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8
Cook the soup, uncovered, for about 30 to 45 minutes, until the chicken is falling off the bone.
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9
Using a slotted spoon, pull the chicken out of the pot.
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10
Cool it down on a plate in the fridge.
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11
In the meantime, stir the hominy and green chiles into the pot; then remove the pot from the heat.
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12
When the chicken has cooled, pull the meat off the bones.
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13
You can throw away the skin if you want, but I like to keep it on the meat and throw it in the soup for a little more mouth-feel.
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14
Watch out for rubbery pieces of cartilage and small bones.
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15
When youve pulled out anything you wouldnt want to eat, add the chicken meat back to the pot and bring the soup back up to a simmer.
