Pozole Rojo de Pollo (Red Chicken Pozole)

Steps

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1. 1
   Fill a pot halfway with water. Add half a small onion, one head of garlic, three bay leaves, and salt. Bring to a boil over high heat.
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2. 2
   Once boiling, add the chicken. Before it comes to a full boil, skim off the impurities that rise to the surface.
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3. 3
   After removing impurities, add the rinsed precooked hominy. Cover and simmer over medium-low heat for 25 to 30 minutes until the chicken is fully cooked.
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4. 4
   While the chicken cooks, place cleaned New Mexico, ancho, and morita chiles in a saucepan. Cover with water and bring to a boil over high heat.
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5. 5
   Once the chiles come to a boil, transfer them to a blender.
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6. 6
   To the blender, add half an onion, three garlic cloves, the reserved 1/2 cup hominy, chicken bouillon, cumin, oregano, and black pepper. Add 3 cups of water and blend until smooth.
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7. 7
   Heat oil in a saucepan over medium-high heat. Pour in the blended sauce and stir until it comes to a simmer. Reduce heat to low and simmer for 5 minutes.
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8. 8
   Remove the cooked chicken, garlic, and onion from the broth. Shred the chicken into thin pieces.
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9. 9
   Pour all of the red chile sauce into the pot with the broth and mix well.
   ▶ ≈2:03
10. 10
    Return the shredded chicken to the pot and add oregano. Simmer for about 15 minutes until ready to serve.
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