Servings: 10 to 15

cups TVP Chunks rehydrated (more if you want it “meatier”) cups TVP Chunks rehydrated (more if you want it “meatier”)
6 guajillo chilies stems and seeds removed 6 guajillo chilies stems and seeds removed
6 ancho chilies stems and seeds removed 6 ancho chilies stems and seeds removed
(originally recipe called for 4) (originally recipe called for 4)
4 tablespoon oil (I use corn oil) 4 tablespoon oil (I use corn oil)
8 garlic cloves (small to medium size) 8 garlic cloves (small to medium size)
1 white onion finely diced 1 white onion finely diced
6 tablespoons no-chicken broth powder 6 tablespoons no-chicken broth powder
6 tablespoons no-beef broth powder 6 tablespoons no-beef broth powder
3 tablespoons vegetable broth powder (optional) 3 tablespoons vegetable broth powder (optional)
2 25 oz cans of hominy 2 25 oz cans of hominy
2 7 oz can fire roasted diced green chili 2 7 oz can fire roasted diced green chili
1 gallon of water 1 gallon of water
2 tsp salt 2 tsp salt
3 - 6 extra fine cornmeal (optional)(I use TRS Indian brand) 3 to 6 extra fine cornmeal (optional)(I use TRS Indian brand)
Garnishes:cabbage radishes, lime juice, corn tortillas Garnishes:cabbage radishes, lime juice, corn tortillas

Sauté onion in oil on medium/low for 3 minutes add finely diced garlic, heat an addition minute. Let cool completely.
In large pot or Dutch oven (Instant Pot works well too) boil water add salt then sift I no-chicken broth powder and no-beef broth powder. Stir or several minutes until everything is resolved.
Reduce heat to low and simmer until rehydrated TVP chunks.
When broth has cooled strain and reserve.
Toast the chilies on a skillet over medium heat for about 30 seconds. Transfer chilies to a pot with 2 cups of hot water.
Let chiles soak for about 10 to 15 minutes.
Transfer chilies and water to a blender.
Transfer cooled oil, onion, and garlic mixture along with the chilies and it water to a blend for a minute or two, until reasonably smooth.
Strain through a mesh strainer pressing liquid through leaving solids (discard solids).
Add strained liquid to broth and TVP chunks. Stir well.
Next add the two cans of hominy (water drained) and diced green chilies.
Simmer for an additional 20 to 30 minutes until heated thoroughly.
Season with additional salt if desired.
Optionally sowly sift in cornmeal for a thicker broth.
Serve and garnish.

If you desire REALLY hot Pozole leave in chili seeds through the cooking process. Strain out with chili skins, onion and garlic fragments.  If you desire REALLY hot Pozole leave in chili seeds through the cooking process. Strain out with chili skins, onion and garlic fragments.