Ingredients

• BROTH:

• 2 lbs of chicken (I used breast but for a richer flavor, use the whole bird)

• 4 quarts of water

• 1 cup of yellow onion

• 5 cloves of garlic

• 3 tablespoons of bouillon

• 1 tablespoon of salt

• 1 tsp of pepper

• 2 bay leaves

• GUAJILLO MIXTURE:

• 15 guajillo peppers (boiled, reseeded and de-stemmed)

• 1.5 cups of boiled water (the water from the soaking of the peppers)

• 1/2 cup of yellow onion

• 2 tablespoons of garlic

• SOUP:

• The broth you just made.

• GUAJILLO mixture you made

• 2 cans (25oz) hominy, rinsed and drained

• 1 1/2 tsp of salt

• 2 tablespoons of oregano

• 1 tsp cumin

• 1/2 tsp pepper

• 2 bay leaves

• ***optional, they didn’t have any chilis del arbor at the grocery store which would have added heat to the Pozole so I added 1/2 tsp of cayenne pepper

• Garnish: shredded cabbage, sliced avocado, sliced radishes, lime wedges, cilantro - chopped