Chicken Pozole

🛒 Ingredients

• Bone-in Chicken 1500 g · 1155 kcal
• Canned White Hominy 1300 g · 1040 kcal
• Yellow Onion 200 g · 80 kcal
• Garlic Cloves 30 g · 45 kcal
• Dried Guajillo Chiles 30 g · 84 kcal
• Dried Ancho Chiles 30 g · 84 kcal
• Olive Oil 30 g · 270 kcal
• Chicken Broth or Water 3000 g · 0 kcal
• Dried Mexican Oregano 5 g · 0 kcal
• Bay Leaves 2 g · 0 kcal
• Limes 120 g · 0 kcal
• Radishes 150 g · 0 kcal
• Green Cabbage 200 g · 0 kcal
• White Onion 100 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken, half of the yellow onion, 4 cloves of garlic, bay leaves, and 1 teaspoon of salt in a large pot; cover with chicken broth or water and bring to a boil. Reduce heat and simmer for 1 hour, or until chicken is tender.
2. Remove chicken from the pot, shred the meat, and discard bones. Strain the broth, reserving about 2.5 liters, and set aside.
3. While chicken simmers, remove stems and seeds from dried guajillo and ancho chiles. Soak them in hot water for 20-30 minutes until softened, then drain.
4. In a blender, combine the softened chiles with the remaining yellow onion, remaining 4 cloves of garlic, and 1 cup of the reserved chicken broth. Blend until smooth, then strain the chile sauce through a fine-mesh sieve into a bowl, pressing on solids to extract all liquid.
5. In the same pot, heat olive oil over medium heat. Pour in the strained chile sauce and dried Mexican oregano, simmering for 10-15 minutes, stirring occasionally, until the sauce darkens and thickens.
6. Add the reserved broth, shredded chicken, and drained hominy to the pot. Bring to a gentle simmer, season with additional salt to taste, and cook for another 20 minutes to allow flavors to meld.
7. Serve hot in large bowls, garnished with shredded cabbage, sliced radishes, diced white onion, and lime wedges for squeezing.