I'll tell you another little tidbit. Achiote is a strange little tree/shrub that grows like a weed all over the southwest straight through to South America. I first encountered it in the Ecuadorean rainforest (I know that sounds exotic doesn't it) where the natives use it to dye their hair. It wasn't til I returned to the states that I realized it's culinary uses. Achiote is the same thing as annato which is the dye used to make cheddar cheese orange. I use this to to give the Pozole a rich color. This is a good tip for a vibrant chili as well.
4 Guajillo Chillis, rehydrated
5 Chilis de Arbol, rehydrated
2 Ancho Chilis, rehydrated
1 lb dried hominy, soaking in water
2 onions, diced
1 head of Garlic, cleaned
2 Avocado Leaves
2 T. dried Oregano
1 T. Achiote
1 T. Cumin
1 cup shredded mushroom stems soaking in a little soy sauce and a dash of liquid smoke
Sea Salt and Black Pepper
Start by cooking the hominy in a big pot with the onions, salt, oregano, avocado leaf and cumin. Cover the hominy with just enough veggie stock to cover it. It may take at least 30 minutes for them to start getting soft. You can add small amounts of stock as needed but I like my pozole thick.
In the mean time grind up all of your chilis in a chop chop with the garlic. When the pozole is soft, add the chili mix and continue to cook. It should take about an hour from start to finish. When the hominy is done it will split and crack. Add the mushroom stems and a little achiote for color. Cook for another 10 minutes and your done.
Garnish with radish, avocado and shredded cabbage.