1-First Step: Prepare Ingredients Start by soaking 8 dried New Mexico or guajillo chilies in hot water for 10 to 20 minutes until softened. Meanwhile, quarter the onion and peel the garlic cloves to have all ingredients ready. This prep ensures smooth cooking with flavors developing properly.

2-Second Step: Simmer Chicken and Aromatics In a large 6-quart pot, combine 2 pounds of chicken thighs, quartered onion, peeled garlic, and 1 teaspoon salt with 10 cups of water. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for about 20 minutes or until the chicken is cooked through.

3-Third Step: Make Red Chile Sauce While the chicken simmers, discard the soaking liquid from the dried chiles. Place the softened chilies, along with 1 cup of the cooked chicken broth, a portion of the cooked onion and garlic, and the remaining 1 teaspoon of salt into a blender. Blend until smooth to create a rich red chile sauce that will give the posole its distinctive flavor.

4-Fourth Step: Assemble and Cook Posole Remove the cooked chicken from the broth and shred it into bite-sized pieces. Return the shredded chicken, three cans of rinsed and drained white hominy, and the blended red chile sauce to the pot with the reserved broth. Bring the mixture to a boil again, then reduce heat and simmer uncovered for another 20 to 30 minutes, allowing the flavors to meld beautifully. For a deeper flavor, simmer up to an hour if time permits.

5-Final Step: Season and Serve Taste the posole and adjust seasoning with additional salt if needed. Optionally, squeeze in the juice of half a lime to brighten the flavors. Serve the posole hot in bowls, offering traditional garnishes like shredded cabbage, radish slices, diced onion, fresh cilantro, avocado, lime wedges, and tostadas or tortilla chips so everyone can customize their bowl to taste.