Pozole Rojo con Pollo

1: In a large, deep pot on medium heat, add water, a whole onion, a head of garlic, 1tbsp salt, 2 bay leaves, 1tbsp oregano, 1tbsp chicken bouillon and all chicken (breast and thighs). Bring to a boil then put on medium-low. Cover and cook chicken for 45-60 minutes. Once done, remove and shred chicken.

2: In a separate pot, boil Chile guajillo and Chile de arbol for 5 minutes. Remove chiles and add to a blender, along with the whole onion and all the garlic from the chicken pot. Add 1tsp oregano, 1tsp salt, and 1 cup of water that chiles cooked in. Blend until smooth.

3: Add blended Chile mixture to chicken water (strain mixture, if needed). Add washed hominy and allow to boil for 30 minutes on medium heat. Add 1tsp menudo seasoning (if using) and 1tsp chicken bouillon. After 20 minutes, add shredded chicken back to the mixture and finish cooking. Taste for salt.

4: Enjoy topped with cilantro, sliced radish, lime, onions and a side of tortilla to dip.