4 Chicken Thighs
4 Qts Water
4 cloves Garlic, minced
1 medium white Onion
6 Corn Tortillas
1 Tbls. Pasilla Chili Powder
1 tsp. Dried Oregano
1 Tbls. Ground Cumin
1 32 oz container Chicken Broth
1 can Stewed Tomatoes, crushed
1 large can Hominy, rinsed and drained
1 can Pinto Beans, rinsed and drained
1 large pinch of fresh Cilantro, chopped
1 Green Onion, sliced
In a large stock pot add water, chicken, onion, garlic, chili powder, oregano and cumin. Bring to a boil on Medium-High heat. Cook until chicken is done, about 30 minutes.
Meanwhile, slice the tortillas into thin strips and cut into thirds. Heat 1 inch of oil in a skillet, until hot. Fry tortilla strips until lightly golden in color. Set aside on a plate topped with a paper towel to drain.
Remove the chicken and set aside until cool enough to handle. Then remove the meat from the bones and shred.
Add the meat back to the pot along with the tomatoes and juice, chicken broth, hominy and pinto beans and cook for 10 minutes.
To serve place some of the tortilla strips into the bottom of the serving bowls and ladle the soup on top. Garnish with more tortilla strips, chopped fresh Cilantro and green onions.