Step 1

In a small saucepan, add the dried guajillo chiles and chipotle chiles plus water to cover and bring to a boil. Cook for 5 minutes until softened then add to a blender with 1 cup of the cooking liquid and blend into a thick paste. Reserve until step 4

Step 2

To a soup pot over medium heat add olive oil. Wait 1 minute until the oil is hot and add the onions to sauté for 2-3 minutes until fragrant.

Step 3

Then add the carrots and cook for 2-3 minutes until they begin to get some color then add the potatoes and season with a pinch of salt. Cook for two to three minutes.

Step 4

Add the blended chiles plus the water and mix well.

Step 5

Add hominy and chickpeas, salt, garlic powder and smoked paprika, and tomato paste. Bring to a rolling boil and then cook on medium until all the vegetables are tender, stirring occasionally. Taste for salt and add more if needed for your preferences.

Step 6

Serve in bowls, garnished with iceberg, chopped onions, cilantro, radish and limes.

Step 7

Enjoy for 3-5 days once cooled and refrigerated. Or freeze for up to 3 months