step 01In large saucepot, cook bacon over medium-high heat 10 minutes or until crisp. With slotted spoon, transfer to paper towel-lined plate. Discard all but 2 tablespoons bacon drippings from saucepot.
step 02In same saucepot with bacon drippings, cook poblanos and onion over medium heat 4 minutes or until onion is tender, stirring occasionally. Add garlic, jalapeño, cumin, oregano and black pepper; cook 3 minutes. Add ham and hominy; cook 3 minutes. Add broth and heat to a simmer; reduce heat to medium-low. Cover and cook 1 hour; stir in bacon. Makes about 12 cups.
step 03To serve, ladle soup into bowls; evenly top with cabbage, radishes, onion and cilantro. Serve with tortilla chips and lime wedges.
