Remove the skin from the chicken and cut all the meats into pieces.

Bring all the meats to a boil with the seasonings for 1 to 2 hours, until the beef for shredding is tender. Add the hominy corn after the first hour.

Boil the chiles, then blend them with one garlic clove and a little salt. Remove all the meats except the ribs and shred them.

Add the shredded meats and chile mixture back to the broth. Let it simmer for another 30 minutes.

Dice the vegetables and serve them as toppings for the pozole.