Heat a drizzle of avocado oil in a large pot over medium heat. Add onions and a pinch of Kosher salt and cook, stirring occasionally, for 6-7 minutes, until softened and just starting to brown.

Add garlic and scallion whites and cook, stirring often, for 1 minute.

Add another drizzle of avocado oil, the tomato paste, cumin, chili powder, smoked paprika, coriander, and dried oregano. Cook, stirring constantly for about 45 seconds, until fragrant and tomato paste has darkened in color.

Add chicken stock, can of fire roasted tomatoes, and aji Amarillo paste and stir. Then add chicken thighs. Bring to a simmer, then turn heat to low and cook for 1 hour.

While the chicken soup cooks, fill a large pan halfway up with avocado oil (or another neutral oil, for frying) and heat over medium-high heat. When hot, add tortilla strips and fry until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

Transfer chicken thighs from the soup to a cutting board and raise the heat to medium-high. Boil for 10 minutes, allowing the broth to reduce. Meanwhile, discard the chicken skin and bones and shred the chicken meat. After 10 minutes, return shredded chicken to the soup and add the black beans and hominy.

Bring to a boil and cook for 10-15 minutes, until hominy has softened, and broth has thickened slightly. Remove from heat and season generously with Kosher salt, to taste.