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1
Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
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2
Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
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3
Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
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4
Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
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5
Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
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6
While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
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7
Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
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8
In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
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9
Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
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10
Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
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11
If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
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12
If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
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13
Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
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14
Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
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15
To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
