RED CHICKEN POZOLE

10 cups water

2 pounds chicken breast

1 small white onion, quartered

2 garlic cloves, peeled

2 teaspoons salt, divided

8 New Mexico or guajillo chiles, rinsed, stemmed, and seeded

3 (15.5-ounce) cans BUSH’S White Hominy, rinsed and drained

Garnishes:

Shredded cabbage

Radish slices

Limes

Diced onion

Dried oregano

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