Chicken Posole

• 4 each dried guajillo chilis
• 6 each dried California chili
• 1/2 pasilla chili pepper
• 1/2 jalapeno chili pepper
• 2 clove garlic
• 1/2 large Onion cut in chunks
• 2 tbsp chili powder
• 1/2 cup plain tomato sauce
• 3/4 can Hominy. It's the largest sized can-6lbs
• 2 Bay leaves
• 3 lb chicken(can be leg or breast/bone-in or boneless)

1. De-stem and seed dried peppers, Boil all peppers, onion, and garlic in pot for 20 minutes in minimal amount of salted water-about 1/3 of an 8 qt pot
2. Use immersion or regular blender to blend everything you boiled.
3. Be careful if using the blender.
4. Leave slightly open and hold a towel gently on top to avoid steam explosion
5. Strain and pour back into pot
6. Rinse Hominy and add to pot
7. Add tomato sauce,chili powder, and bay leaves.
8. Add water to fill pot up to a couple of inches below top leaving enough room for chicken (don't add the chicken yet) Salt to taste and bring back to a boil
9. Add chicken and cook for another 30-40(until chicken is cooked through)

guajillo chilis, dried california chili, chili pepper, chili pepper, clove garlic, onion, chili powder, tomato sauce, hominy, bay leaves

Taken from cookpad.com/us/recipes/347590-chicken-posole (may not work)