Vegan Posole (Pozole) Rojo

I've made this several times. Delicious! If making it for a mixed eating crowd, serve with chorizo as a topping. If not, just enjoy with avocados, radishes, and cilantro. Truly a keeper. Update 4/21: I used dried, treated hominy from Rancho Gordo instead of canned and it was absolutely worth the time of soaking - much more corn flavor. Alternatively, you can prep your own hominy with dried maiz from the Mexican grocery and these directions.




CHILE PASTE
3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt

POSOLE
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium vegan broth (I use No-chicken boullion)
1 tablespoon dried oregano (preferably Mexican)
2 tsp cumin
1 bay leaf
2 15-ounce cans white hominy, drained and rinsed

2 15-ounce cans white beans or garbanzo beans (or really, any other bean you want to use)

GARNISHES

Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

DIRECTIONS

1. Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. (I like to make extra chile paste which can be frozen for the next use.)
2. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. 
3. If using prepared pozole, cook for an hour with water, onions, and garlic. Do not add salt, as Maria says it will keep the pozole from opening up. Then add the salsa (chile paste) and salt.
4. If using canned hominy, stir in 2 cups water, the broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. 
5. Stir in the hominy and beans. Continue to simmer, uncovered about 1 more hour. Remove the bay leaf. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce, if any.