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Yes, she baked for the Queen of England.
Traditional Mexican pozole is a stew of hominy (also called pozole) and pork flavored with fresh or dried chilies. In this simpler, lighter version, hearty collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion eliminates excess moisture and concentrates the ingredients for a robustly flavored vegetarian soup. Serve with warmed tortillas and a few garnishes (see below).
ancho chilies (about 1 ounce), stemmed, seeded and soaked in boiling water for 10 minutes until softened
white onion, roughly chopped
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