Servings: 8

Stock: subheading: Stock:
6 cups of chicken broth 6 cups of chicken broth
2 pounds chicken breast 2 pounds chicken breast
1 large white onion, quartered 1 large white onion, quartered
1 Large Garlic Bulb 1 Large Garlic Bulb
4 Bay Leaves 4 Bay Leaves
4 cups Water 4 cups Water
3 (15.5-ounce) cans BUSH’S White Hominy 3 (15.5-ounce) cans BUSH’S White Hominy
 
Red Chile Sauce: subheading: Red Chile Sauce:
1.25 cup Reserved Broth 1.25 cup Reserved Broth
1.5 cup Liquid From Soaked Chiles 1.5 cup Liquid From Soaked Chiles
8 Guajillo Chiles, seeds and stems removed 8 Guajillo Chiles, seeds and stems removed
6 Ancho Chiles, seeds and stems removed 6 Ancho Chiles, seeds and stems removed
5 Chiles de Arbol, seeds and stems removed 5 Chiles de Arbol, seeds and stems removed
2 Chile Pasilla, seeds and stems removed 2 Chile Pasilla, seeds and stems removed
8 Garlic Cloves 8 Garlic Cloves
1/2 White Onion ½ White Onion
2 tbsp Dried Mexican Oregano 2 tbsp Dried Mexican Oregano
1 tsp Cumin 1 tsp Cumin
2 tsp Sea Salt 2 tsp Sea Salt
 
Garnishes: subheading: Garnishes:
Shredded cabbage Shredded cabbage
Radish slices Radish slices
Lime Lime
Diced onion Diced onion
Cilantro Cilantro
 
Eat with tostadas or tortilla chips Eat with tostadas or tortilla chips

Preparing the chicken and broth.
Season the chicken breast and thighs with salt on each side. In a large 6-quart Dutch Oven or large stockpot, over medium heat, add 1 tbsp cooking oil. Pan-sear the chicken breast and thighs, cooking it on both sides for 1 to 2 minutes.
Add the chicken broth, water, garlic, onions, and bay leaves to the pot.
Bring the liquid to a boil. Then, reduce the heat to medium-low and simmer covered for 1 hour.
Remove the bay leaves. Shred the chicken. Add the shredded chicken back into the broth.
Reserve 1.25 cups of broth and set aside.
Rinse the hominy, then add it to the pot. Allow the mixture to continue to simmer as you prepare the sauce.
Preparing the Red Chile Sauce (Rojo Sauce)
Bring a medium-sized saucepan filled with water to a boil.
Remove the stems and seeds from the chile peppers.
Place the chile peppers in a large bowl and cover peppers with the boiled water. Soak the chiles for at least 30 minutes.
Next, add the softened chilies to a blender with broth from the simmering chicken, the liquid from the softened chiles, garlic, onion, and seasonings. Blend until smooth.
Bringing It All Together
Add the red chile sauce to the pot. Mix well and cover. Let the stew simmer on medium-low heat for 30 minutes.
Taste and adjust the flavors to your liking, adding more salt, pepper, or dried oregano as desired.