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!!!