Fulge’s Red Chicken Pozole

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Step by step

Method

1. 1

   In a large pot, cover the 2 breasts and 2 leg quarters (5 pounds) with water. Add 2 teaspoons salt, 1 head garlic, ½ onion and 3 bay leaves. Simmer until the thickest part reaches 165°F (74°C), checking after 30 minutes; large pieces may take longer.

2. 2

   Soak 20 guajillos and 7 árbol chiles in hot water until soft, 20 minutes. Blend with 2 tomatoes, 5 garlic cloves, ¼ small onion, oregano, ¼ teaspoon pepper, 1 teaspoon bouillon, up to 1 teaspoon salt and enough water to blend. Strain.

3. 3

   Heat olive oil with the half onion. Add the strained sauce and bring to a boil.

4. 4

   Combine the sauce and broth, add the drained 110-ounce can of hominy, and bring to a gentle boil. Add hot water if needed for a brothy consistency.

5. 5

   Shred the cooked chicken, add it to the boiling pozole and simmer 3 more minutes.

6. 6

   Serve with chopped onion, radishes, lime, cabbage, avocado and a small pinch of oregano.