For chicken :
1 whole chicken, cut up
1-1/2 gallons water
1 tablespoon chicken base
For Soup :
1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chili powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chilies
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 oz white hominy, drained
1-1/2 tablespoon fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4″ pieces
For Chicken :
Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1-1/2 hours.
Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.
For Soup :
Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chili powder, salt and chilies and sauté until onions are translucent.
Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes.
Add lime juice and remove from heat. Add chopped cilantro.