Pozole Rojo

• 2 pounds boneless, skinless chicken breasts, cut in bite-size pieces
• 3 cups hominy corn
• 3 dried guajillo chillies 
• 2 cloves garlic

• Shredded cabbage
• Chopped red onion
• Thinly sliced radishes
• Oregano Terana
• Chile de arbol martajado
• Lime wedges
• Tostadas Sanissimo 

1. Fill a 3-quart pot with 8 to 10 cups of water, depending on how much broth you want.  
2. Add the chicken, hominy and one clove of garlic; season with salt.
3. Cover pot and bring soup to a boil overhigh heat.  Reduce heat to medium-low and let simmer for about 20 minutes.
4. While the soup is chicken and hominy are cooking, bring the dried guajillo chilies to a boil in 2 cups of water in a small saucepan.  Remove from heat and let cool slightly, until the chilies are very soft.  Remove the stems and seeds from the chilies.
5. Puree the chilies, their cooking water, and the remaining garlic clove in a blender until smooth. 
6. Strain the puree into the soup, stirring gently until well combined; season with more salt if necessary.
7. Let the pozole simmer for another 20 min.  
8. Ladle pozole into bowls. Top with shredded cabbage, chopped onion, sliced radishes, oregano and chile de arbol and a squeeze of fresh lime juice.
9. Serve with tostadas Sanissimo.