Red Chile Pozole

Split the ancho chile lengthwise, remove seeds and veins, then dry-roast on a hot skillet until fragrant, about 1 minute per side.

Soak the roasted ancho in 500 ml hot water for 10 minutes, then blend with garlic, cumin, oregano, and salt until smooth.

Heat olive oil in a large pot and pour in the blended chile sauce, stirring constantly for 2 minutes until darkened and concentrated.