My Red Chili Pozole.

Clean the chilies (both the the Arbol and the Ancho) by breaking the stems off and shaking out as many seeds as possible. The Chilies de Arbol bring the heat, so if you prefer your pozole spicy, then add more. Soften the chilies by putting them in a bowl with boiling water and weigh them down to keep them submerged (about 30-40 minutes). Place the chiles and 3 cups of the soaking liquid to a blender. Add 1 Tbsp of minced garlic and 1 teaspoon salt then blend until smooth. Strain through a fine-mesh strainer, pushing the sauce through with a metal whisk; discard the solids.

Slice the pork tenderloin into large diagonal medallions about 1" thick and 3" long; set aside. Heat the vegetable oil in a cast iron pan at medium. Add the pork and sear, turning until lightly browned on all sides (about 5 minutes). In a Dutch Oven, heat the vegetable oil at medium. Add the onion and cook; stirring occasionally, until sof (about 5 minutes). Add the second Tbsp of minced garlic and cook another 2 minutes.

Transfer the pork to a cutting board; roughly chop and return to the pot. Stir in the water, chicken broth, Mexican oregano, bay leaf, 1 teaspoon salt, and 1 to 1-1/2 cups of the chile sauce depending on your taste (I use all of the chili sauce). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender (about 1.5 hours).

Stir in the hominy and continue to simmer, uncovered, until the pork becomes tender and starts falling apart (about 60 minutes). Remove the bay leaf. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings: Diced avocado, cabbage, onion, radishes, cilantro.