Pozole Soup – Gracefully Fed

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
• ***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