Biltmore Chicken Posole

Chicken

• 4 oz yellow onions, cut into pieces
• ½ oz extra virgin olive oil
• 1 garlic clove
• 24 oz chicken thighs, boneless and skinless, halved, lengthwise
• 1 tsp salt
• 1 tsp dried Mexican oregano
• 1 tsp paprika
• ¼ tsp ground cayenne pepper (optional)

Broth

• ½ tsp salt
• 2 dried 'chile de árbol' chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 3 dried guajillo chilies, stems and seeds removed
• 4 oz yellow onions, cut into pieces
• 2 garlic cloves
• 32 oz chicken stock
• 25 oz canned hominy, drained and rinsed