POZOLE ROJO SOUP

Instructions

1. Soften the Chiles
   Bring a small pot of water to a boil. Add guajillo and ancho chiles and boil for 5–7 minutes until softened.

2. Blend the Red Chili Sauce
   Transfer softened chiles to a blender. Add tomato, garlic, and cumin. Add 1/2 cup of the chile soaking liquid and blend until smooth.
   Optional: Strain to remove skins and seeds.

3. Sauté Aromatics
   In a large pot, heat 1 tsp olive oil over medium heat. Add diced onion and cook 3–5 minutes until softened. Add minced garlic and cook 1 minute more.

4. Build the Soup Base
   Add chicken breasts, broth, hominy, cumin, oregano, and the strained chile sauce.

5. Simmer
   Bring to a simmer, cover, and cook 20–25 minutes or until chicken is fully cooked.

6. Shred Chicken
   Remove chicken from the pot, shred with a fork, return it to the soup, and simmer 5 more minutes to meld flavors. Taste and adjust salt.

7. Serve
   Ladle pozole into bowls and garnish traditionally with:

   • Shredded cabbage

   • Sliced radishes

   • Diced onion

   • Cilantro

   • Lime wedges

   • Oregano or crushed red pepper if desired