Jessica Nguyen's Pozole Rojo con Pollo (Spicy Mexican Chicken Soup)

Ingredients

• 1 whole @lilydalefreerange chicken
• 2 sticks of celery
• 2 carrots, peeled and cut in half
• 3 garlic cloves, peeled
• ½ red onion, peeled
• 4 bay leaves
• 1 @lilydalefreerange hot roast chicken
• 3 litres of pre-made chicken stock
• 5 dried Guajillo Chillies, stems removed
• 4 dried Ancho Chillies, stems removed
• 6 dried Arbol Chillies, stems removed (optional, add if you want to make it more spicy)
• 4 dried Pasilla Chillies, stems removed (optional, for more of a smoky flavour)
• 8 cloves of garlic, peeled
• 2 tbsp of Mexican oregano or common oregano
• 1 tsp of cumin
• 1 tsp of sweet paprika
• 1 tsp of salt
• 1 can (830g) of White Hominy (Maiz Pozolero). If you can’t find this, canned chickpeas are a good substitute.
• 1 tbsp of sugar and salt to taste.
• 1 lime
• 3 tsp of Mexican oregano or common oregano
• ¼ green cabbage, finely shredded
• 1 bunch of red radish, finely sliced
• 2 avocados, sliced
• 1 bag of Tortilla chips
• 1 tub of sour cream
• 1 small bunch of coriander
• 3-4 limes