In a large soup pot, heat a tablespoon of olive oil over medium heat. Add diced onion and cook until beginning to soften. Stir in garlic and cook for 30 seconds, then stir in oregeno, cumin and Caldo de tomat. Cook, stirring often, for one minute.
Add the hominy and the chicken to the pot. Stir to coat and cook for a couple of minutes to flavor the chicken and hominy.
Pour in enchilada sauce and chicken stock. Stir to combine, then turn heat up to medium-high bring to a boil. Cover, reduce heat to low, and simmer for at least 20 minutes or up to 2 hours.
Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips.
Store in the refrigerator in a tightly sealed container for up to 3 days, or freeze for 3-4 months.
This recipe make A LOT of soup. If you're feeding a lot of people, this is perfect. If not, you can cut the recipe in half, or freeze the leftovers.
If you don't have Caldo de Tomat on hand, you can add a teaspoon of tomato paste.
Storage: Keep leftovers in an airtight container for up to 4-5 days. Store toppings separately.
Freezing: This soup is an excellent freezer option! Let it cool completely then pour into a freezer bag and freeze for up to 4 months.
Reheating: Thaw in the refrigerator completely if frozen. Reheat in the microwave or simmer in a pot on the stove.