Pozole rojo

Ingredientes

• 2 garlic cloves
• 1/2 white onion
• 2 ancho chiles, seeded, deveined
• 5 guajillo or New Mexico dried chiles, seeded, deveined
• 2 cups warm water
• 4 cups prepared hominy, rinsed
• 1 small chicken, cut into pieces
• 1 white onion, halved
• 4 garlic cloves, halved
• 2 cloves
• 3 allspice
• 4 sprigs each, thyme, oregano and cilantro
• Limes, sliced radish, chopped onion, chopped cilantro, dried oregano, sliced romaine, avocado, corn tostadas, cream

Preparación

1. 1

   On a warm griddle, roast the garlic and onion until charred. Add the chiles and toast being careful not to burn them. Place in blender with warm water and allow to soften for 10 minutes before pureéing until smooth.

2. 2

   In a large pot place the chicken with the remaining ingredients and cover with 12 cups of water and simmer gently for 1 hour. Strain and shred the chicken meat.

3. 3

   Warm the pot and strain in the sauce, simmer for a minute, pour in the stock, add hominy and meat, season with salt. Simmer for 30 minutes. Serve with garnish.