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Ingredients

• For the chile pure:
• 2 large dried Mexican chiles, preferably anchos or guajillos, stems and seeds removed
• 1 clove garlic, peeled
• 1/2 white onion, halved through the core and peeled
• 1 cup boiling water
• For the posole:
• 1 1/2 pounds bone-in chicken drumsticks
• 1 can (29-ounce) hominy, drained
• 4 cups chicken broth or pork stock
• 2 cups water
• 1 to 2 teaspoons kosher salt, or to taste (see Note)
• To serve:
• Thinly sliced green cabbage, radish, or chopped onion
• Lime wedges
• Dried oregano, preferably Mexican, to sprinkle on top
• Warm tortillas or tortilla chips

Description

Serious Eats