Pozole Rojopozole rojo

(Red Chicken and Hominy corn)
• 2 pounds boneless, skinless chicken breasts, cut in bite-size pieces
• 3 cups hominy corn
• 3 dried guajillo chillies 
• 2 cloves garlic
• Shredded cabbage
• Chopped red onion
• Thinly sliced radishes
• Oregano Terana (Mexican oregano taste is really nice)
• Chile de arbol martajado Terana
• Lime wedges
• Tostadas Sanissimo 
Fill a 3-quart pot with 8 to 10 cups of water, depending on how 
much broth you want.  Add the chicken, hominy and one clove of
garlic; season with salt.  Cover pot and bring soup to a boil over
high heat.  Reduce heat to medium-low and let simmer for about 20 

While the soup is chicken and hominy are cooking, bring the
dried guajillo chilies to a boil in 2 cups of water in a small
saucepan.  Remove from heat and let cool slightly, until the chilies
are very soft.  Remove the stems and seeds from the chilies.  Puree
the chilies, their cooking water, and the remaining garlic clove in a 
blender until smooth. 

Strain the puree into the soup, stirring gently until well combined;
season with more salt if necessary.  Let the pozole simmer for another 
20 min.  To serve, ladle pozole into bowls.

Top with shredded cabbage, chopped onion, sliced radishes, oregano 
and chile de arbol and a squeeze of fresh lime juice.  Serve with 
tostadas Sanissimo.  Enjoy!!!