Chicken Pozole

Ingredients

• 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
• Salt
• 1 red onion, sliced in half
• One large 6-pound 9-ounce can of hominy, drained and rinsed
• 4 large cloves of garlic, peeled
• 1 to 2 tablespoons dried oregano
• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored, chopped
• 1 avocado, peeled, chopped
• 1 red onion, peeled, chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese, Queso Fresco, sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeno or serrano chiles, or other chile peppers
• Tostadas or tortilla chips

Directions

1. Put the chicken pieces in a large pot and add about 3 quarts of water. Drop in 1 onion, sliced in half, along with 1 teaspoon of salt. Bring everything up to a boil, then lower the heat so the pot gently simmers.
2. Cook the chicken, uncovered, until it is tender and fully cooked, about 20-30 minutes. Lift the chicken out of the pot and let it cool until you can handle it comfortably. With a fork, pull the meat off the bones.
3. Set the chicken meat aside for now, and put the bones back into the pot with the stock. Let them simmer uncovered for another half an hour.
4. Measure 4 cups of the hominy, about half of the can, into a blender. Ladle in 2 cups of chicken stock from the pot, then add 4 peeled cloves of garlic. Secure the blender lid, cover it with a towel to protect your hands, hold the top firmly, and blend until smooth.
5. Skim any foam and extra fat from the surface of the stock. Take out the bones and any other solids from the pot, and discard them. Stir the puréed hominy mixture into the pot, then add the remaining whole hominy. Sprinkle in 2 tablespoons of crumbled dried oregano, bring the soup back to a simmer, and cook for an additional 20 minutes.
6. As the hominy simmers in the stock, get the garnishes ready. Arrange them on a large platter or divide them among several small bowls.
7. Just before serving, shred or chop the cooked chicken and return it to the pot. Season with salt to taste. Ladle the pozole into individual bowls, add whichever garnishes you like, and serve with tostadas or tortilla chips.