Red Chicken Posole (pozole)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 -4 whole chicken breasts (skinned, if desired)
• 1 onion, cut in large chunks
• 32 ounces hominy
• 6 -8 dried new mexico chiles (or as many as you like)
• 10 garlic cloves
• 1 tablespoon oregano
• salt and pepper
• chopped onion
• chopped cilantro
• lemon wedge

Recipe

• 1 put chicken and chunked onion in large stockpot.
• 2 cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
• 3 cool; remove skin and bones, and cut or shred chicken. add back to broth in stockpot.
• 4 add hominy to stockpot and keep at a low simmer.
• 5 fill a saucepan with water 1/2 full.
• 6 remove stems and seeds from dried chilies.
• 7 add chilies and garlic cloves to saucepan, along with oregano. season to taste with salt and pepper.
• 8 boil for 15 minutes.
• 9 let cool!
• 10 blend chilies and garlic in blender or food processor until it is all liquid.
• 11 add blended chilies to chicken in stockpot.
• 12 stir and boil 10 minutes together.
• 13 ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.