Chipotle Pozole

To cook the chicken:

• 1 fresh farm raised chicken
• 1 white onion
• 4 cups of water
• 2 teaspoons of Mexican dried oregano
• 1 tablespoon of ground cumin
• 2 bay leaves
• 2 teaspoons of chicken base stock or chicken bouillon granules

For the hot sauce:

• 5 dried guajillo chiles
• 3 dried ancho chiles
• 2 dried chipotle chiles
• 4 garlic cloves
• 1/2 white onion
• 1 tablespoon ground cumin
• Sea salt, if desired
• 2 cups water

For the Pozole:

• 1 whole chicken cooked and shredded (no skin, no bones)
• 4 cups chicken broth (the broth resulted when cooking the chicken, just strain to remove debris)
• 2 cups water
• 3 cups canned hominy corn
• 2 teaspoons Mexican dried oregano, desired
• 1 tablespoon of ground cumin
• Sea salt, if desired

To garnish:

• 2 cups radishes cleaned and cut in rounds (around 2 bunches)
• 2 cups chopped fresh white onion
• 2 cups shredded iceberg lettuce
• 4 to 6 limes cut in quarters
• Hot sauce and dried Mexican oregano