Smoky Chipotle Chicken Pozole

Ingredients

• dried chipotle peppers4
• dried guajillo peppers3
• water500 ml
• bone-in chicken thighs800 g
• white onion1 medium
• garlic cloves4
• ground cumin1 tsp
• dried oregano1 tsp
• hominy (canned, drained and rinsed)800 g
• chicken broth1.5 L
• saltto taste
• black pepperto taste
• avocado1 large
• green cabbage1/4 head
• fresh cilantro1/2 cup
• limes3
• radishes4
• tortilla chipsfor serving

Directions

1. 1

   Toast the dried chipotle and guajillo peppers in a dry skillet over medium heat for about 2 minutes until fragrant, then remove stems and seeds. Place in a bowl, cover with 500 ml hot water, and soak for 20 minutes.

2. 2

   In a large pot or Dutch oven, add chicken thighs, half the onion (roughly chopped), 2 garlic cloves, and enough water to cover. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through. Remove chicken, let cool slightly, then shred meat, discarding bones and skin. Reserve the cooking broth.

3. 3

   Transfer soaked peppers (with their soaking liquid) to a blender. Add the remaining half onion, remaining 2 garlic cloves, cumin, and oregano. Blend until completely smooth. Strain the sauce through a fine mesh sieve into the pot.

4. 4

   Add the shredded chicken, reserved cooking broth, chicken stock, and hominy to the pot with the chile sauce. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally, until the broth thickens slightly and flavors meld. Season with salt and pepper.

5. 5

   While the pozole simmers, prepare the toppings: thinly slice cabbage, dice avocado, chop cilantro, slice radishes, and cut limes into wedges.

6. 6

   Serve the pozole in deep bowls. Let everyone customize their bowl with cabbage, avocado, cilantro, radish slices, a squeeze of lime, and crunchy tortilla chips on the side.