Chicken Pozole Rojo

Ingredients

• 2 lbs Chicken breast or thighs
• 30 oz White hominy, drained and rinsed
• 4 pieces Dried guajillo chiles, stemmed and seeded
• 2 pieces Dried ancho chiles, stemmed and seeded
• 8 cups Chicken broth
• 4 cloves Garlic cloves
• 1 tsp Dried Mexican oregano
• 0.5 tsp Ground cumin
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 cup Radishes, sliced for garnish(optional)
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Place the dried chiles in a bowl of hot water and soak for 15 minutes until softened.

2. 2

   In a large pot, bring the chicken broth to a boil, add the chicken, and simmer until cooked through, about 20 minutes.

3. 3

   Remove the chicken from the pot, shred it using two forks, and set it aside.

4. 4

   Blend the soaked chiles with the garlic, cumin, and a cup of the soaking liquid until completely smooth.

5. 5

   Heat oil in a skillet, strain the chili sauce into the oil, and cook for 5 minutes, stirring constantly.

6. 6

   Add the chili sauce, shredded chicken, and rinsed hominy to the pot of chicken broth.

7. 7

   Stir in the Mexican oregano and salt, then simmer everything together for 30 minutes to let the flavors meld.

8. 8

   Serve hot in bowls and garnish with sliced radishes, cilantro, lime wedges, and shredded cabbage.