Mexican Chicken Pozole Rojo with Hominy (6)

Wash hands and produce and drain/rinse hominy. Do not rinse raw chicken; use separate cutting surfaces.

Place chicken, half onion, cilantro and broth salt in a large pot; cover by 3–5 cm water. Bring to a boil, skim and simmer 40–55 minutes.

Check the thickest chicken portion with a thermometer for 74°C, then remove, debone and shred; reserve broth.

Simmer seeded dried chiles in water for 10 minutes; blend with sauce onion, garlic, cumin, clove, salt and about 120 mL chile water.

Strain chile puree and cook in hot oil for 6–8 minutes while stirring.

Simmer shredded chicken and hominy in broth for 10 minutes; add water if needed.

Add cooked chile puree and simmer gently for 25–30 minutes; adjust seasoning.

Slice radish, shred romaine and cut lime; serve hot with chopped onion, oregano and tostadas separately.

Refrigerate leftovers in shallow containers within 2 hours and reheat to 74°C.