This pozole recipe did not take long at all because of a few short cuts. Using canned beans and canned hominy really cuts down the cooking time. It only took about an hour to make. Michael gives a variety of ingredients you can use as garnish for the soup: avocado, cilantro, cotija cheese, lime wedges, tortilla chips, shredded cabbage or lettuce, sliced onions and sliced radishes. I decided to use avocado, cilantro, cotija cheese and lime wedges for my garnishes.
He also gave a few different options for dried chiles: arbol, ancho and guajillo. I went with the ancho and used 3 of them because I love the flavor the chiles add to the soup. The recipe only called for "1 or 2 or more if you like a lot of heat". Even though I used 3 it wasn't too spicy. I don't think ancho chiles are known for their hottness. I probably could have used even more.
The soup was a success though I would have liked a bit more heat so adding some jalapeno or chile flakes would have given it some extra spice. It made four large servings which I enjoyed for lunch the following week.
The video below shows all the ingredients that went into the soup, including a little blooper at the end.