Ingredients
1 teaspoon extra-virgin olive oil
1 medium-size yellow onion, diced (about 1 1/2 cups)
2 medium-size garlic cloves
1 1/2 teaspoons cumin
1 teaspoon kosher salt
One 16-ounce can hominy, drained
1 small jalapeno pepper
1 pound tomatillos, diced (about 3 cups)
2 bunches Swiss chard, coarsely chopped (about 26 ounces)
4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 bay leaves
8 radishes, very thinly sliced
2 jalapeno peppers, very thinly sliced
1 small avocado, peeled, halved, pitted, and quartered
8 scallions, very thinly sliced
2 tablespoons sour cream
2 limes, quartered
Chile de arbol powder
8 sprigs of fresh cilantro, coarsely chopped
Preparation
Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.
