- 2 tablespoons olive oil
- 1 pound bone-in pork chops
- 1 skinless, boneless chicken breast half
- 2 Hatch green chile peppers, diced
- 1 onion, diced
- 2 jalapeno peppers, seeded and diced
- 3 cloves garlic
- 6 cups chicken stock, divided
- 8 ounces salsa verde
- 3 (15.5 ounce) cans hominy, drained and rinsed
- 2 tablespoons ground cumin
- 1 tablespoon New Mexico chile powder
- 1 teaspoon ground coriander
- salt and ground black pepper to taste
- 2 cups thinly sliced cabbage
- 1 cup plain Greek yogurt
- 1 bunch cilantro
- 6 radishes, sliced thinly
- Heat oil in a large pot over medium heat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and garlic. Saute, turning meat, until lightly brown, about 8 minutes.
- Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves, mash, and add back to soup.
- Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more.
- Place hominy, shredded meat, remaining 4 cups stock, New Mexico chile powder, coriander, salt, and pepper into the pot of soup. Bring to a boil; reduce heat and simmer, uncovered, at least 30 minutes.
- Serve with cabbage, yogurt, cilantro, and radishes to garnish.
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