Buy this precooked hominy at the supermarket (see photo below). Rinse it very well until the water runs clear. If there are any hulls, remove them. Cut a shallow cross into the top of the onion (root end intact so it doesn't fall apart).

Add the hominy to a large pot with 7 quarts of water, the head of garlic, onion, and bay leaves. Cook for 1 1/2 hours over medium-high heat. Then add the chicken (I cut the breast in half, and added the legs, thighs, and some extra chicken bones I had). Add 1 tablespoon chicken bouillon powder and 1 tablespoon salt. Cook for 1 hour while you prepare the guajillo chiles (remove stems and seeds).

Once the guajillo chiles are cooked and fully softened, blend them with their cooking water, along with half an onion and half a head of garlic (use the ones from the pozole pot). Add 1 teaspoon dried oregano, 1/4 teaspoon cumin, and 5 black peppercorns. Blend well, then strain into the pozole. Simmer for another 30 minutes. Taste and adjust salt or seasoning as needed. I added a little more oregano at this point.

Remove the chicken and shred it. To serve, add the shredded chicken to the pozole. Wash and chop the toppings: cabbage, radishes, onion, and limes.

Serve with the vegetables and lime. For the pozole chili powder, check my recipe collection for how to make it. Another option is to add the shredded chicken back to the pot, then serve in bowls with the toppings. Hope you enjoy it! If you have any questions, feel free to ask.

These amounts serve about 10 people. I served 10 and still had enough left for 2 or 3 more bowls. It's very filling and budget-friendly. It's not spicy at all, so it's perfect for kids—the guajillo chiles just add color and flavor.