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1
Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
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2
Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies.
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3
Add the chilies to the boiling water and boil until soft, about 15 minutes.
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4
When done, put the chilies in a blender with the 5 garlic cloves.
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5
Blend until smooth and then push through a sieve.
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6
Set the paste aside.
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7
In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes.
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8
Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base.
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9
Cover with water, at least 3/4 of the way up the pot.
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10
Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
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11
Remove the chickens from the broth and allow to cool.
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12
De-bone the chickens and then return to the broth.
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13
Add the cooked hominy and chili paste.
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14
Simmer for 30 minutes and then adjust seasoning with salt.
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15
Serve in large bowls garnished with sliced radish and sliced cabbage.
