Sopa de Coliflor con Chile Ancho y Epazote

Begin by rehydrating the Dried Ancho Chile. Place the Dried Ancho Chile in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Drain and set aside.

In a large pot or Dutch oven, heat the Lard over medium heat. Add the White Onion and cook until softened, about 5 minutes.

Add the Garlic and Roma Tomatoes to the pot with the White Onion. Cook for another 5-7 minutes, stirring occasionally, until the tomatoes begin to break down.