Ingredients:

  • 4 oz dried Guajillo chiles, stems and seeds removed
  • 2 oz dried Ancho chiles, stems and seeds removed
  • 3 cloves garlic, peeled
  • 1 tsp ground cumin
  • 2 cups warm water
  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (29 oz each) white hominy, drained and rinsed
  • 8 cups low-sodium chicken broth
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 2 tbsp vegetable oil
  • 1 tbsp salt
  • 1 tsp dried oregano
  • 1 cup shredded cabbage
  • 4 radishes, thinly sliced
  • 1/2 cup diced white onion
  • 2 limes, cut into wedges

Instructions:

  1. Toast the dried chiles in a dry pan for 30 seconds per side until fragrant. Place them in a bowl of warm water for 15 minutes to soften. Transfer the softened chiles to a blender with garlic, cumin, and a splash of the soaking water; blend until smooth.
  2. Heat vegetable oil in a stockpot over medium-high heat. Sear the chicken thighs until they develop a mahogany-colored crust (about 4 minutes per side), then remove and set aside.
  3. In the same pot, sauté the quartered onion and smashed garlic until the onion becomes translucent and fragrant.
  4. Stir in the chile puree and cook for 2 minutes. Pour in the chicken broth and return the seared chicken to the pot. Bring to a boil, then reduce to a simmer.
  5. Add the rinsed hominy and dried oregano. Cover and simmer for 30–40 minutes, or until the chicken is tender enough to shred.
  6. Remove the chicken thighs, shred them on a cutting board, and stir them back into the pot. Taste for salt and adjust.
  7. Serve hot with shredded cabbage, sliced radishes, diced onion, and lime wedges.