1. Heat the dried chilies in a pan over medium heat for a few minutes so they begin to soften.
2. While they’re heating, bring 3 cups of water to a simmer.
3. Once the chilies are softened, add them to the hot water, turn off the heat, and cover for 15 minutes.
4. Add oil to a Dutch oven over medium-high heat.
5. Season the chicken with salt and brown on all sides.
6. Add the thinly sliced onion during this process to brown as well.
7. Depending on the size of your Dutch oven, you may need to work in batches. During the last minute, add the 5 cloves of minced garlic.
8. Pour in the chicken broth and bring to a simmer.
9. While you’re waiting for the broth to simmer, add the hominy, bay leaves, cumin, and oregano to the pot.
10. Place the soaked chilies in a blender with 3 cloves of garlic, making sure to reserve the liquid from soaking.
11. Add 1 cup of the soaking liquid, and carefully blend.
12. Add another cup of the liquid halfway through blending, using two cups total.
13. Once blended, strain into a large bowl. This will help you discard the tough bits that didn’t fully blend.
14. Pour the red sauce into the Dutch oven with the rest of the ingredients that are simmering, and add 2 teaspoons of salt.
15. Slightly cover, and simmer for 50 minutes.
16. Prep garnishes while the pozole simmers. Once finished, taste, and season with more salt if needed.
17. Scoop the soup into individual bowls and top with suggested toppings. Enjoy immediately.

Suggested Toppings: shredded cabbage, chopped cilantro, sliced avocado, lime wedges, sliced radishes, fresh jalapeno slices, tortilla chips

Recipe Notes from Jess:

• If you want a thicker broth, whisk in about 1/2 cup of tomato paste to the broth in Step 3.
• Since she used chicken stock instead of water, she didn’t add as much salt as other recipes you might see online. Just make sure to taste before serving and add more salt if needed. The stock already has salt, but if you’re using unsalted stock, you’ll need to add more salt.
• This soup is both meal prep and freezer friendly. For Meal Prep: allow the soup base to cool and store in an airtight container, refrigerated, and heat up desired amount when you’re ready to eat. Store toppings separately and add them once the soup has been heated. This will keep in the fridge for 3 – 4 days. Freezer: transfer the soup to freezer containers or bags. Try to make sure there’s as little air as possible, as this will help prevent freezer burn. Thaw in the fridge overnight and warm in the microwave or stove. If stored properly, this will keep in the freezer for up to 3 months.

Check out Jess' blog post for more information on this recipe and many other delicious dishes!