Chef Gonzalo Guzmán's pozole rojo (pork, red chili and hominy stew), from his book “Nopalito,” is boldly flavored with ancho chilies, herbs, cumin and aromatics. He blends some of the hominy (dried corn kernels treated with alkali, then cooked until tender) with some of the braising the liquid, then adds the puree back to the soup to give the broth body. Guzmán says garnishes are a key component of pozole and encourages piling them high onto individual servings. A long list is included here, but you can offer as many or as few as you like. The pozole can be made a few days in advance, then reheated for serving.