Red Chile Pozole

Slit ancho chile lengthwise, remove seeds and veins, then dry-roast on a hot skillet until fragrant, 1–2 minutes per side.

Soak roasted ancho chile in hot water for 10 minutes until soft, then blend with 20g garlic, 150g soğan, 5g cumin, 3g oregano, and 2g bay leaf until smooth.

Heat 41g olive oil in a large pot until shimmering, pour blended chile sauce all at once, and stir constantly for 3–4 minutes until darkened and concentrated.