Instructions:
- Place dried Guajillo and Ancho chiles in a small saucepan. Cover with hot water, bring to a gentle simmer, then turn off the heat. Let soak for 20-25 minutes until very soft. Drain, reserving about 1/2 cup of the soaking liquid.
- Transfer the softened chiles to a blender. Add the apple cider vinegar, 1/2 teaspoon salt, and a splash of the reserved soaking liquid. Blend until completely smooth, adding more soaking liquid as needed to create a thick, smooth sauce. Set aside.
- Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion and sauté gently for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth. Add the canned green chiles (undrained), oregano, and cumin. Bring the mixture to a gentle simmer.
- Pour the blended chili paste into the simmering broth. Stir well to combine thoroughly. Taste the broth and adjust salt and pepper as needed.
- Stir in the rinsed hominy and the pre-cooked shredded chicken. Simmer gently for 15-20 minutes, allowing the flavours to meld and the hominy to warm through completely. Do not boil vigorously.
- Check seasoning one last time. Ladle the hot Pozole into deep bowls. Serve immediately with a generous platter of fresh garnishes on the side.