Chicken Pozole Rojo

Method

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1. 1Put the chicken in a large pot with the water, onion halves, 3 garlic cloves, bay leaves and 1 tsp salt. Bring to a boil, skim the foam, then simmer gently for 45 minutes until the meat pulls easily off the bone.
2. 2Meanwhile, stem and seed the chiles and toast them in a dry skillet for 20-30 seconds per side, just until fragrant; burnt chiles taste bitter. Soak them in 480 ml (2 cups) hot water for 20 minutes.
3. 3Blend the softened chiles with 240 ml (1 cup) of their soaking water, the remaining garlic, oregano and cumin until completely smooth. Strain the sauce through a sieve for a silky soup without bits of skin.
4. 4Lift out the chicken and strain the broth into a bowl. When the chicken is cool enough to handle, shred it with two forks and discard the bones.
5. 5Wipe out the pot, heat the oil and add the chile sauce carefully, as it will spatter. Fry it, stirring, for 5 minutes until it darkens and thickens slightly.
6. 6Add the strained broth, hominy and shredded chicken. Simmer for 25-30 minutes until the soup is deep red and the flavors have melded, then adjust the salt.
7. 7Set out the cabbage, radishes, chopped onion, extra oregano and lime wedges in small bowls so everyone can top their own bowl. Tostadas or tortilla chips are the classic side.