Mexican Chicken and Shrimp Pozole

In a stockpot with 6 quarts of water, add the chicken, ham hock, onion, garlic bulb (remove 4 cloves for the chile sauce), celery, bay leaves, chile de arbol, peppercorns, and 1 tablespoon of salt. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the chicken is tender.

Add the California or guajillo chile to a saucepan and cover with 6 cups of water. Bring to a boil, reduce to a simmer and cook for 20 minutes. Remove from the stove.

Take the chicken out of the pot and place onto a baking sheet to cool. Strain the broth, discard the vegetables and ham hock, add 3/4 of the broth back into a Dutch oven pot, and heat to medium.

Drain the peppers and transfer to a blender. Add 1 1/2 cups of the remaining broth, 4 cloves of garlic, 1 tablespoon of oregano and the cumin seeds. Blend on high until smooth. Strain through a wire mesh strainer and add to the simmering broth.

Remove the bones and skins from chicken, shred the meat and add it to the soup, along with the hominy and 1 tablespoon of oregano. Bring to a boil, reduce to a simmer, taste for salt and continue cooking for 40 minutes.

During the last 5 minutes, add the shrimp and cook for just another 5 minutes before removing from the stove. Ladle into bowls and garnish with cabbage, radishes, Serrano chiles, oregano and lemon. Serve with toasted Mexican bolillo bread or tostadas.