Posole

Directions

1. 1
   For the posole bring the first 8 ingredients to a boil in a large stock pot.
2. 2
   Cook the chicken on medium heat for 30 minutes turning once or until the chicken is fully cooked.
3. 3
   Take the chicken out of the pot and set aside to cool.
4. 4
   For the Chile, lightly toast the chile de arbol on a skillet on medium heat until fragrant.
5. 5
   Next add chiles, chicken broth, garlic, onion, and salt into the blender and blend on high for 30 second or until pureed.
6. 6
   Pour chile into a bowl and set aside.
7. 7
   Next, add the hominy and the juices from the can in with the remaining chicken broth and heat on low.
8. 8
   While the hominy is heating up, shred the chicken into bite size peices and place the chicken back in the pot with the hominy.
9. 9
   Turn the heat up to medium and cook the posole for 15 minutes.
10. 10
    I usually serve the soup in big bowls with raw shredded cabbage, lime wedges, and additional chopped cilantro and onion.
11. 11
    Enjoy!