Red Chicken Pozole

This spicy, savory stew is both rich in fiber and flavor -- and just tastes so good on a chilly evening. We've used chicken in our version, but pork shoulder is equally delicious. This recipe makes 6 servings.

PREP TIME: 20 minutes
COOK TIME: 1 hours 0 minutes

For the chile puree:
3 dried guajillo chile peppers, stems and seeds removed
3 dried pasilla chile peppers, stems and seeds removed
3 cloves garlic
1/2 white onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons vegetable oil

For the stew:
1 whole chicken , cut into large pieces
2 15-ounce cans hominy, drained and rinsed
1 white onion, halved
4 cloves garlic
3 sprigs cilantro
1 1/2 teaspoons salt

For garnish:
1 white onion, finely chopped
Sliced radishes
3 limes, cut into wedges
1 avocado, pitted, peeled and chopped
Corn tortillas

Make the chile puree: Place dried chiles in a bowl and cover with boiling water for 25 minutes. dd mixture to a blender, along with the garlic, onion, cumin and salt. Blend until smooth. Strain the mixture through a sieve, making sure to press with the back of a wooden spoon to extract as much of the liquid as possible. Discard remaining solids. Bring a sauce pan to medium heat on the stove and add oil. Add the puree and simmer for about 5 minutes until the mixture thickens. Remove from heat and set aside.

Place the chicken pieces in a large pot and add enough water to cover. Add the onion, garlic, cilantro and salt; bring to a boil. Reduce heat, cover and simmer until chicken is falling off the bone, about 40 minutes. Remove the chicken from the pot and set aside until it is cool enough to handle. Strain the broth and discard solids.

Once the chicken has cooled, shred the meat with a fork; discard skins and bone. Add back to your pot along with the broth and chile puree. Simmer for 20 minutes. Serve immediately with garnishes.