Posole Corn Chowder

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 cup small carrots, sliced ​​into rounds
• 1 tbsp chopped fresh oregano
• 3 green onions, thinly sliced
• 2 cloves garlic, crushed
• 1 can (110g) canned pimento peppers, drained
• 1 tbsp coarse salt
• 2 tsp ground cumin
• 1 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1 tbsp tomato paste
• 1 l. (4 tbsp.) lightly salted chicken broth
• 2 tbsp. chopped grilled chicken (white or dark meat, optional)
• 1 can (425 g) canned white hominy corn, drained
• 1 can (425 g) canned baked tomatoes, mashed
• 2 limes, 1 halved and 1 cut into wedges
• 1 cup shredded Chinese cabbage
• 1 bunch fresh cilantro, leaves picked
• 1/4 cup thinly sliced ​​radish
• 1 avocado, diced
• 0.5 cup sour cream
• Hot sauce, as needed

Preparation:

1. Place the cauldron over medium heat and add olive oil. Add the carrots, oregano, green onions, and garlic and cook until softened. Stir in the pimento, salt, and cumin. chili powder and red pepper flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and cook until the color deepens, about 1 minute.
2. Add chicken broth, shredded chicken, hominy and ground baked tomatoesBring to a gentle simmer and cook, stirring occasionally, until heated through, 5-7 minutes. Remove from heat and stir in the juice of half a lime. Taste and add salt if needed.
3. To serve, add some shredded napa cabbage to each soup bowl and ladle the hot soup over it. Garnish with cilantro, radish, avocado, sour cream, and hot sauce. Serve with lime wedges.