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Red Pozole

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esto se veeee.. riiiiico
Carlota Ayala   •  4 May   •  Report
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Chile puree:

2 large dried Mexican chiles, preferably anchos or guajillos, stems and seeds removed

1 clove garlic, peeled

1/2 white onion, halved through the core and peeled

1 cup boiling water


1 1/2 pounds bone-in chicken drumsticks (about 6)

1 (29-ounce) can hominy, drained

4 cups low-sodium chicken broth or pork stock

2 cups water1 to 2 teaspoons kosher salt, or to taste (see Note)

To serve:

1 1/2 cups thinly sliced green cabbage

1/2 white onion, finely diced

3 to 4 radishes, thinly sliced

-- Lime wedges

-- Dried oregano, preferably Mexican, to sprinkle on top

-- Warm tortillas or tostadas to serve

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