This one can get spicy quick so take it easy on the Chiles de Arbol if you want a more mellowed out version.

Ingredients:

For the Chicken:
24 oz boneless, skinless chicken thighs
Salt, to taste
1 tsp oregano
1 tsp paprika

For the Broth:
Salt, to taste
1 chile de árbol (seeds and stem removed)
3 ancho chiles (seeds and stems removed)
3 guajillo chiles (seeds and stems removed)
½ white onion
2 garlic cloves
32 oz chicken stock
25 oz canned hominy (drained and rinsed)

For Garnish:
Chopped cilantro
Diced white onion
Lime wedges
Tostadas
Sliced radishes

Instructions:

Prepare the Chiles:

Toast the dried chiles in a dry pan over medium heat for 30 seconds per side, until fragrant.
Add enough water to cover them and bring to a simmer until softened (about 10 minutes).
Blend the softened chiles with the onion and garlic until smooth. Set aside.

Cook the Chicken:

In a large pot, add chicken stock, chicken thighs, salt, oregano, and paprika.
Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 20 minutes).
Remove the chicken and set aside to cool.

Simmer the Broth:

Stir the blended chile mixture into the pot with the chicken stock.
Simmer uncovered for 30 minutes to allow the flavors to develop.

Shred the Chicken:

While the broth simmers, shred the cooled chicken thoroughly.

Strain & Finish the Pozole:

Strain the broth to remove any solids.
Add the hominy and cook for 10 minutes.
Return the shredded chicken to the pot and cook for another 5 minutes.

Serve:

Ladle the pozole into bowls.
Garnish with chopped cilantro, diced onion, sliced radishes, and a squeeze of lime.
Serve with tostadas on the side.

Enjoy your warm and flavorful Chicken Pozole Rojo! 🌶️🍲