Chicken Pozole Rojo A Fiesta in a Bowl My Recipe

Ingredients

• 2 lbs (900g) bone-in, skin-on chicken thighs (about 4-5)
• 1 tbsp (15ml) olive oil
• 1 large yellow onion, chopped (about 1.5 cups / 200g)
• 2 carrots, chopped (about 1 cup / 120g)
• 2 celery stalks, chopped (about 1 cup / 110g)
• 4 cloves garlic, minced (about 1 tbsp / 15g)
• 1 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 8 cups (1.9L) chicken broth (low sodium preferred)
• 2 bay leaves
• Salt
• freshly ground black pepper
• 6 dried guajillo chiles, stemmed and seeded (about 30g)
• 2 dried ancho chiles, stemmed and seeded (about 10g)
• 2 cups (475ml) water
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ¼ tsp ground cumin
• 2 (25 oz/700g) cans hominy, drained and rinsed
• Juice of 1 lime (about 2 tbsp/30ml)
• Shredded cabbage or lettuce
• Thinly sliced radishes
• Diced avocado
• Chopped white onion
• Lime wedges
• Dried oregano
• Crushed tortilla chips or tostadas