"This posole is a twist on the traditional Mexican communal dish that is eaten with family and friends around the holidays. It's simple, delicious, easy to customize, and has a beautiful presentation. My Mexican family was impressed that it tastes so good even without meat. Try the recipe AS IS before making alterations.
P.S. Great for hangovers."
Bring a medium pot of water to a boil. Remove from heat and submerge chilies, onion, garlic, and jalapenos. Cover pot. Soak for 15 to 20 minutes or until chilies are bright red.
Under cold running water, remove stems and seeds of chili and put the flesh in a blender along with the cooked garlic, onion, jalapenos, 1 tsp. salt, and 1 cup of the soaking liquid- add more if needed. Blend until smooth.
In a large stockpot, combine hominy, vegetable broth, and 2 tbs of salt. Set heat to medium.
Strain the blended red sauce through a sieve into the large stockpot to remove tough bits. Add enough water to cover hominy by one inch and stir well. Add oregano, thyme, and bay leaves. Bring to a boil then return to a simmer, partially covered, for about 45min or until hominy "pops". Taste broth and add more salt or water as needed.
While the posole is cooking, chop garnishes. Set out in individual bowls on a table for guests to customize their own soup.