Chicken Chile Pozole
Ingredients
- 2 dried New Mexico red chiles (or Guajillo chiles, fo r more heat), stems discarded
- 1½ Cup boiling water
- 2 garlic cloves, peeled
- ½ medium white onion, coarsely chopped
- 2 Teaspoons fresh oregano leaves
- Juice of 1 lime, plus 1 lime cut into wedges
- 1 Teaspoon kosher salt
- 4 Cups low-sodium chicken broth
- 2 15-ounce cans white hominy, rinsed and drained
- 1½ Pound cooked white meat chicken or pork, shredded
- ½ avocado, pitted and diced
- 3 radishes, thinly sliced
- 1 Cup fresh cilantro leaves
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