Pozole Rojo

Instructions

1. 1 Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for thirty seconds per side until fragrant and slightly puffed. Transfer to a bowl, cover with boiling water, and soak for twenty minutes until completely softened.
2. 2 Place chicken thighs in a large pot with chicken broth, half the onion, and three garlic cloves. Bring to a boil, then reduce heat and simmer for forty minutes until chicken is tender enough to shred easily with two forks.
3. 3 Remove chicken from the broth and set aside to cool slightly. Strain the broth through a fine mesh sieve to remove any impurities, returning the clear liquid to the pot. Shred the cooled chicken into bite-sized pieces.
4. 4 Blend the soaked chiles with one cup of soaking liquid, the remaining onion, remaining garlic, and oregano until very smooth. Strain this chile sauce through a sieve into the pot of broth, pressing to extract maximum flavor.
5. 5 Add the drained hominy and shredded chicken to the chile-enriched broth. Simmer everything together for thirty minutes, allowing the hominy to absorb the red chile flavors and the broth to develop its final rich deep taste.
6. 6 Ladle the pozole into large deep bowls and serve with an array of garnishes: shredded cabbage, sliced radishes, dried oregano, fresh lime wedges, and crispy tostadas on the side for everyone to customize their own bowl.