Pozole, a celebratory soup from Mexican cuisine, is made by slowly cooking large hominy kernels with meat in a seasoned broth. Finished with lettuce, radishes, and lemon, this soup is a classic dish for Independence Day celebrations.
Poach the chicken with the onion in water over medium heat, covered, skimming off any foam, for 35 minutes. Shred the meat and reserve the cooking liquid.
Blend the softened peppers, garlic, and cumin, then strain the mixture into the cooking liquid.
Add the sauce, hominy, and shredded chicken to a pot. Simmer over low heat for 35–40 minutes, then adjust the salt.
Garnish with lettuce, radish, and lemon slices, and serve hot.
Store in a covered container in the refrigerator for 3 days; the flavor deepens by the next day. Freeze for up to 2 months.
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