Chicken Posole Rojo

NGREDIENTS

• 10 cups water

• 2 pounds boneless chicken thighs

• 1 small white onion, quartered

• 2 garlic cloves, peeled

• 2 teaspoons salt, divided

• 8 New Mexico or guajillo chiles, rinsed, stemmed, and seeded

(Side note: you can cheat and use two cans of enchilada sauce instead or rehydrating the peppers.)

• 3 (15.5-ounce) cans BUSH’S White Hominy, rinsed and drained

• 2 tbs Chilli powder

• 1 tbs Cumin

1 can diced tomatoes with green chilies.

Garnishes:

• Shredded cabbage

• Radish slices

• Limes

• Diced onion

• Fresh chopped cilantro

• Jalapeno slices

EQUIPMENT

• Large Pot

INSTRUCTIONS

• In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.

• In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid. (Omit if using canned enchilada sauce)

• Shred the chicken into small pieces.

• In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth. (Omit if using canned enchilada sauce)

• Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.

• Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.