Chicken Pozole Blanco

Place the chicken pieces in a large pot. Then, cover the chicken with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt to the pot. Bring the water to a boil over high heat, then reduce the heat to low and let it simmer.

Simmer the chicken, uncovered, over low heat until it is tender and cooked through, about 20 to 30 minutes.

Remove the chicken from the pot and let it cool until it's cool enough to handle. Use a fork to pull the chicken meat away from the bones. Discard any skin.

Set the pulled chicken meat aside. Then, return the chicken bones to the stockpot. Continue to simmer the bones, uncovered, over low heat for another half - an hour.

Take 4 cups of the hominy (about half of the can) and place it into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender as well.

Place the lid on the blender. Cover the blender with a towel to avoid getting burned. Hold down the cover and blend the contents until they are completely puréed.

Skim the foam and excess fat from the top surface of the stock. Remove the bones and any solids from the stock pot and discard them.

Pour the blended hominy into the pot. Add the remaining whole hominy to the pot. Then, add 2 tablespoons of crumbled dried oregano. Bring the mixture to a simmer over medium - low heat and cook for an additional 20 minutes.

While the hominy is cooking in the stock, prepare the garnishes. Arrange the garnishes on a large platter or in several small bowls.

Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste. Serve the pozole in individual bowls and top it with the garnishes of your choice. Serve it with tostadas (flat fried corn tortillas) or tortilla chips.