Chilaquiles-Style Roasted Chicken Legs

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2 garlic cloves, smashed

Kosher salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chile powder

2 tablespoons extra-virgin olive oil

One 28-ounce can diced tomatoes, drained well

1 cup canned hominy, drained

1/4 cup sliced pickled jalapeños

6 cups lightly crushed thick corn tortilla chips (6 ounces)

4 whole chicken legs (about 12 ounces each)

Chopped cilantro and sour cream, for serving

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