Red Chicken Pozole

Steps

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1. 1
   Fill a large pot halfway with water. Add half an onion, whole garlic head, bay leaves, and salt. Bring to a boil over high heat.
   ▶ ≈0:33
2. 2
   Once water boils, add chicken. Just before it comes to a full boil, skim off impurities and foam from the surface with a spoon to keep the broth clear.
   ▶ ≈0:48
3. 3
   Add rinsed precooked hominy, stir to combine. Cover and cook over medium-low heat for 25–30 minutes until the chicken is fully cooked.
   ▶ ≈1:09
4. 4
   While chicken cooks, clean the New Mexico, ancho, and morita chiles in a separate saucepan. Cover with water and bring to a boil over high heat.
   ▶ ≈1:30
5. 5
   Once the chiles are boiling, transfer them with their cooking water to a blender.
   ▶ ≈1:57
6. 6
   To the blender, add half an onion, 3 garlic cloves, reserved ½ cup hominy, chicken bouillon, cumin, oregano, and black pepper. Add 3 cups of water and blend until smooth.
   ▶ ≈2:05
7. 7
   Heat a little oil in a saucepan over medium-high heat. Pour in the blended sauce and stir until it comes to a simmer.
   ▶ ≈2:26
8. 8
   Reduce heat to low and simmer for 5 minutes, stirring occasionally.
   ▶ ≈2:47
9. 9
   Remove the cooked chicken, garlic, and onion from the broth. Pour the red chile sauce into the pot with the broth and hominy, stirring well to combine.
   ▶ ≈2:59
10. 10
    Shred the chicken into bite-sized pieces and return it to the pot. Sprinkle in oregano, mix well, and taste to adjust salt as needed.
    ▶ ≈3:27
11. 11
    Simmer for another 15 minutes to allow flavors to meld.
    ▶ ≈3:49
12. 12
    Ladle into bowls and serve with your choice of toppings: lime juice, purple onion, cabbage, radish, salsa, tostadas, and sour cream.
    ▶ ≈3:56