Chicken & Stock Ingredients:

• 1 whole chicken
• 1 onion, unpeeled and cut in half
• 1 head garlic, unpeeled
• 2 carrots
• 1 stalk celery
• 1 bay leaf
• 6 black peppercorns

To Finish:

• 6 dried ancho chiles, toasted and soaked in boiling water
• 1 small onion, peeled and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 2 roma tomatoes, peeled
• 2 Tbs olive oil
• 4 cup prepared hominy

To Serve:

• 2 cup shredded cabbage
• 1 cup sliced radish
• ½ cup minced onion
• 1 cup cilantro leaves
• Lime wedges

1. Place chicken in a large stockpot with onion, garlic, carrots, celery, bay leaf, and peppercorns. Cover with water by about 2 inches. Season to taste with salt and bring to a boil. Lower heat, partially cover and simmer until chicken is cooked. Turn off the heat, remove the chicken from the pot, and when cool enough to handle, remove the meat from the carcass and set aside.
2. Strain the chicken broth and set aside.
3. Place chiles, onion, garlic, and tomatoes in a blender and blend until completely smooth.
4. Heat olive oil in a large stockpot until it shimmers. Pour chile puree in hot oil and saute until it turns a dark, brick red.
5. To finish, pour chicken stock into pot and add hominy and chicken. Taste and re-season with salt and pepper to taste.
6. Ladle into bowls and serve with toppings.