Pozole
Recipe by me, collected by Baxter
2 lbs chicken thighs (boneless, skinless, cut bite-sized)
1 head garlic, deskinned (cloves intact)
4 guajillo chiles, dried
1 chipotle chile
1 ancho chile
1 white onion, quartered
1 large can pozole (hominy)
1 tomato
Garnishes: cilantro, radish, lime, dried oregano, cumin, cabbage, tostadas, avocado
Season chicken with salt and set in fridge 45 minutes. In a big pot, brown chicken in batches, adding half of the garlic cloves near the end of browning. De-seed and soak dry chiles in hot water for 30 minutes. Save seeds to add spice if necessary. Remove garlic, should now be slightly tender and browned.
Return all chicken to pot and add enough hot water to cover; add ¼ onion. Season with salt, pepper, oregano. Simmer. Add hominy with canning liquid, reserving about ¼ cup of hominy.
Remove onion from poaching liquid. Blend all garlic, cooked onion, ¼ raw onion, one tomato, reserved hominy, chiles and their water, salt. Add chicken cooking liquid to this mixture if needed. Strain into pot with chicken and season with salt, oregano, cumin. Simmer for 20 minutes while you prepare garnishes: dice remaining onion, chop cilantro, slice radishes, cabbage, and avocado, quarter limes. Turn off the heat and season the soup with lime.