Boil the chicken breast with garlic, onion, fresh mint, and fresh oregano.

In a separate pot, boil the guajillo chiles for 10-15 minutes. Roast half of the onion and half of the garlic (the portions not used for boiling the chicken). Also, roast the peppercorns, preferably if they are red.

When the chicken breast is cooked, remove it from the broth and shred it. Add the hominy to the same broth and bring to a boil.

Once the chiles are ready, blend them in a blender with the roasted ingredients. For best flavor, use some of the chicken broth instead of water. When blending the guajillo chiles, add the spices: cloves, oregano, and cumin.

Strain the blended mixture and add it to the pot with the simmering hominy. When it starts to boil, add the shredded chicken.

When the pozole is ready, serve it in bowls and top with chopped cilantro, radish, onion, extra chile if desired, and avocado. Enjoy!