Chicken red hominy soup (pozole rojo de pollo)

Method

• step 1

  Put the tomatoes, onion, garlic, oregano, chicken legs, 2 tbsp of sea salt and 2 litres of water in a large cast-iron pot or pan. Bring to the boil over a high heat. Remove any scum that forms on top before reducing the heat, covering with a lid and cooking over a low heat for 30 mins.

• step 2

  Remove the chicken from the broth to avoid overcooking. Add the guajillo chillies to the broth for 10 mins to rehydrate, then remove them from the broth together with the onion, garlic and tomatoes, and put in a blender to whizz until smooth. Strain the sauce over the broth to get rid of anything that didn’t blend properly.

• step 3

  Add the hominy and cook for 30 mins until the grains are soft. Shred the chicken and return the meat to the broth for the final 10 mins of cooking.

• step 4

  Serve with a little of each topping, finishing with a squeeze of lime juice.