Chicken red hominy soup (pozole rojo de pollo)

Name: Chicken red hominy soup (pozole rojo de pollo)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 plum tomatoes , halved; 1 small onion , peeled and halved; 6 garlic cloves , peeled; 1 tsp dried oregano; 4 chicken legs , skins on; 6 guajillo chillies , cleaned, seeds and stems removed; 830g tin pre-cooked hominy , rinsed; ¼ iceberg lettuce , finely shredded; 1 small onion , finely chopped; 10 radishes , thinly sliced; dried oregano; crushed chiltepines or chopped bird's-eye chillies; 2 limes , cut into wedges

Preparation and cooking time
- Prep:15 mins
- Cook:1 hr and 30 mins
Easy
Serves 4

Ingredients

3 plum tomatoes, halved
1 small onion, peeled and halved
6 garlic cloves, peeled
1 tsp dried oregano
4 chicken legs, skins on
6 guajillo chillies, cleaned, seeds and stems removed
830g tin pre-cooked hominy, rinsed

TO SERVE

¼ iceberg lettuce, finely shredded
1 small onion, finely chopped
10 radishes, thinly sliced
dried oregano
crushed chiltepines or chopped bird's-eye chillies
2 limes, cut into wedges

Method

STEP 1
Put the tomatoes, onion, garlic, oregano, chicken legs, 2 tbsp of sea salt and 2 litres of water in a large cast-iron pot or pan. Bring to the boil over a high heat. Remove any scum that forms on top before reducing the heat, covering with a lid and cooking over a low heat for 30 mins.
STEP 2
Remove the chicken from the broth to avoid overcooking. Add the guajillo chillies to the broth for 10 mins to rehydrate, then remove them from the broth together with the onion, garlic and tomatoes, and put in a blender to whizz until smooth. Strain the sauce over the broth to get rid of anything that didn’t blend properly.
STEP 3
Add the hominy and cook for 30 mins until the grains are soft. Shred the chicken and return the meat to the broth for the final 10 mins of cooking.
STEP 4
Serve with a little of each topping, finishing with a squeeze of lime juice.