Posole Rojo with Chicken | Sonoma-Cutrer Vineyards

Ingredients

• 8 Cups chicken broth
• 1 whole chicken, preferably organic (about 4lbs), excess fat discarded
• 6 dried guajillo chiles, stemmed and seeded
• 8 cloves garlic, peeled and smashed
• 3 bay leaves
• Stems from 1 large bunch cilantro (leaves saved for garnish)
• 1 tablespoon dried oregano, preferably Mexican
• 2 teaspoons ground cumin
• 2 teaspoons fennel seeds
• 4 tablespoons tomato paste
• 2 teaspoons salt or to taste
• 1 cup dry red wine
• 2 tablespoons brown sugar
• 1 28 ounce can white hominy, drained and rinsed