Wash and disinfect all ingredients separately.

Bring enough water to a boil and add all the ingredients listed under 'For cooking the chicken,' plus 1 chicken bouillon cube.

Cook until the chicken meat easily comes off the bones.

Meanwhile, chop the vegetables for serving: finely shred the cabbage, slice the radishes, and finely chop the onion and cilantro. Set aside.

Tip: At home, we like it spicy, so we make a chile de árbol salsa, but this is optional.

Ladle some boiling broth from the pot where the chicken is cooking into a bowl. Add the ingredients for the pozole broth sauce—chiles, onion, and garlic—and let them soak for 20 minutes.

Remove the chicken pieces and let them cool. Reserve the broth.

Remove the stems from the chiles and blend them with the onion and garlic. Add 4 cups (1 liter) of the reserved chicken broth and blend until smooth.

In another pot, add 12 3/4 cups (3 liters) of water, 4 cups (1 liter) of the reserved chicken broth, and the chile sauce you just made. Add the precooked hominy and cook for 30 minutes.

Shred all the chicken meat. Place the bones in a spice or tea bag and seal well. Add both the shredded chicken and the bag of bones to the broth.

Bring to a boil for 30 minutes and add all the spices, tasting and adjusting the salt as needed.

Tip: Chicken broth is salty, so I add the seasonings gradually and taste to adjust the flavors. I never add more than 3 tablespoons.

After 30 minutes, check if the hominy is fully cooked. If it is, remove the bag of bones and serve.

Serve in a deep bowl and garnish with the chopped vegetables and a few drops of lime juice.