Place a large pot over medium heat, add EVOO. Add the onions, garlic and jalapeo, and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.

Add the tomatillo salsa, chicken stock and hominy to the pot and bring to a bubble.

While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 2 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.

When ready to serve, add the chopped chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.

To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips, a dollop of sour cream and some cheddar cheese.

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