Ingredients
4 medium tomatoes *note: I prefer tomatoes on the vine if I don’t have homegrown–they have richer flavor than other grocery tomatoes
8 large dried guajillo chiles
20 garlic cloves, peeled
1 small white onion
5 whole cloves
1/2 teaspoon allspice
1/4 cup vegetable oil
1 cup water
3 tablespoons distilled white vinegar
2 teaspoons sugar
Kosher salt
2 large poblano chiles
8 chicken thighs, skin removed
1 quart low-sodium chicken broth
2 teaspoons dried Mexican oregano *Note: Mexican oregano is a member of the lemon verbena family, whereas “regular” or Italian oregano (specifically known as mediterranean) is a member of the mint family. The two herbs share the same basic flavor profile, however, Mexican oregano has citrus notes. You can substitute Italian oregano (or Greek) but Mexican is traditional and preferable. Do not, however, substitute fresh oregano–it’s simply not as strongly flavored.
Kosher salt
1 small bunch fresh cilantro
60 ounces of white hominy, drained and rinsed.
Preparation
