Make The Sauce

• Use a damp cloth or paper towel to wipe clean the chiles, then cut off the stem and deseed.
• Place the chiles, the tomatoes, onion, and garlic cloves into a medium pot. Pour enough water to cover them and simmer until chiles are rehydrated and the onion is soft.
• Once the chiles have rehydrated, use a slotted spoon to remove them and vegetables from the pot and place into a blender. Add the crushed bay leaf and ½ cup of the boiling broth, blend until you have a perfectly smooth salsa.
• Place a colander over a large pot and strain the blended salsa into the pot. Use a spoon to help you move the sauce around help strain it better. Discard any leftover bits.
• Add the oregano, ground black pepper, allspice, ground cumin, ground clove, canela, two teaspoons Maggi seasoning, the apple cider vinegar and stir until well combined.
• Mix in the vegetable broth, cover and simmer for 10 minutes.
• (You could also get this started as the sauce ingredients boil.) In a large enough sauté pan to fit the mushrooms, heat up 2 Tablespoons of oil then add the onions and sauté until soft and translucent.
• Next mix in the shredded mushrooms, and drizzle one teaspoon of Maggi seasoning over them and cook until they have softened and are a bit crispy.
• Now add the mushroom mixture to the pot. Carefully add the drained hominy, cover the pot, and simmer for 20 minutes or until the hominy is tender or as long as you'd like.
• Taste and adjust the seasoning if desired. At this time you can add more broth if you'd like to make a thinner broth.
• Serve in pozole bowls topped with finely chopped onion, radish, and finely chopped fresh cilantro. Also serve with lime wedges and tostadas. Enjoy!