Ingredients:

  • 10 dried guajillo chiles, stemmed and seeded (approximately 3 oz / 85g)
  • 4 dried ancho chiles, stemmed and seeded (approximately 1 oz / 28g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, Mexican oregano preferred (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon ground cloves (1.25 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil (30 ml)
  • 2 pounds boneless, skinless chicken thighs (approximately 900g), cut into 1-inch pieces
  • 1 large white onion, chopped (approximately 1 cup)
  • 4 cloves garlic, minced
  • 8 cups chicken broth (approximately 2 liters)
  • 1 (25 ounce) can hominy, rinsed and drained (approximately 700g)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1/2 cup thinly sliced radishes (approximately 60g)
  • 1 cup shredded cabbage (approximately 120g)
  • 1/2 cup chopped fresh cilantro (approximately 15g)
  • 1 lime, cut into wedges
  • Dried oregano
  • Crushed red pepper flakes (optional, for extra heat)
  • Tortilla chips or tostadas, for serving

Instructions:

  1. Soak the dried chiles in hot water until softened.
  2. Blend the soaked chiles with garlic, oregano, cumin, cloves, vinegar, salt, and pepper until smooth. Add water if needed to achieve a paste consistency.
  3. Heat oil in a large pot. Sauté the onion and garlic until softened.
  4. Add the chicken to the pot and brown on all sides.
  5. Stir in the chile paste and cook for a few minutes to bloom the spices. Pour in the chicken broth.
  6. Add the hominy and bay leaves. Bring to a boil, then reduce heat and simmer, covered, for at least 2 hours, or until the chicken is very tender.
  7. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
  8. Season with salt and pepper to taste. Remove bay leaves. Serve hot with desired garnishes.