Instructions
1. Soak the arbol, chipotle, guajillo chiles in boiling water for 20 minutes or until softened.
2. Remove seeds and puree in a mini food processor.
3. In a large soup pot, sauté the onion and garlic in the oil for 2 minutes over medium heat.
4. Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of chicken broth and bring to a simmer.
5. Add the diced chicken and hominy and bring back to a simmer. Allow to simmer for ten minutes.
6. Add the pureed chile a little at a time, taste for seasoning and add more puree until you reach desired heat preference. Leftover chile puree can be served on the side.
7. Add lime juice, stir, season to taste with salt and more lime juice if needed.
8. Serve with a selection of garnishes.
