Pozole

Place the chicken thighs in a large pot with eight cups of water, half the onion, and three garlic cloves. Bring to a boil, skim the foam, then reduce to a simmer. Cook for thirty-five minutes until the chicken is tender and the broth is flavourful.

While the chicken cooks, toast the dried guajillo and ancho chiles in a dry skillet over medium heat for one to two minutes per side until fragrant and slightly puffed. Soak the toasted chiles in hot water for twenty minutes until soft and pliable.

Blend the soaked chiles with the remaining half onion, remaining garlic cloves, oregano, cumin, and one cup of the soaking liquid until you have a completely smooth, deep red chile sauce. Strain through a fine-mesh sieve to remove any remaining skin pieces.

Remove the cooked chicken from the broth and let cool. Shred the meat into large pieces, discarding the skin and bones. Strain the broth through a fine sieve and return the clear broth to the pot over medium heat.

Add the chile sauce to the broth, stirring well to combine. Add the drained hominy and bring to a simmer. Cook for twenty minutes, stirring occasionally, to allow the hominy to absorb the chile-flavoured broth and for the flavours to meld together.

Return the shredded chicken to the pot and season generously with salt. Simmer for ten more minutes. The finished pozole should be a rich, brick-red broth with plump, tender hominy kernels and generous shreds of chicken in every bowl.

Ladle the pozole into deep bowls and serve with a large platter of garnishes: finely shredded cabbage, thinly sliced radishes, diced white onion, dried oregano for crumbling, lime wedges, and crispy tostadas for breaking into the soup.