Red Chicken Posole | Posole Rojo de pollo

One of the dishes that I have been wanting to make is Posole. I never really had the urge to make it because my mother in law always makes it for special occasions, ALWAYS. However, I still wanted to make it just to refresh my skills and have my Husband taste my version of it. Before making it I had asked him which one he preferred, and he stated that he preferred the red kind. Also, he does not like the bones or fat so, I decided to go with boneless skinless chicken breast. You can add any part of chicken or pork to yours if you would like, everyone is different, but this is how he enjoys his. Don't fret! It will be A OK! So let's get started; the things you will need are...

1-3 pounds of chicken or pork
Chile California/Guallio
3 garlic clove
1-2 white onions
1 can of Hominy
Cabbage
Radishes
Lemons or limes
Tostadas
Salt
Cilantro
Tapatio/Valentina
Oregano

1. In a pot filled up with water, add the chicken 1/2 of an onion, palm full of salt & two garlic cloves. and let cook.

2. Remove the steams and the seeds from inside the Chiles to prevent it from being spicy (I used the entire bag).

3. In a smaller pot, add the chile California or Guallio in water and let come to a boil.

4. While the two pots are cooking, start cutting up the vegetables for your posole.

5. Once chiles are soft, add them to the blender with 1/2-1 cup of water from the chicken pot, 1 garlic clove, the half of onion that was in the chicken pot, & a palm full of salt.

6. Blend the chile until liquefied & set aside.

7. Once the chicken is well cooked, you can either shred it or cut it into small cubes, or leave it as is (I decided to shred it to make is easier to eat).

8. Add the blended chile and the chicken back into the pot (You will add it right into the pot where the chicken was cooking because of the chicken broth).

9. Open the hominy, rinse and pour into pot.

10. Mix everything together thoroughly and let cook on high for 20-30 minutes. Taste test for any additional salt, and sprinkle in 1-2 tsp of Oregano.