Steph: I'm looking at the original pozole recipe from 2000 and I see that the 2020 version has some changes that have occurred over time. So here's the one from 2020. It's scaled up for the big crowd, so cut it in half or thirds or whatever. 4 dry ancho chiles, stemmed, seeded 4 dry guajillo chiles, stemmed, seeded 4 dry de arbol chiles, stemmed, seeded 1 1/2 large yellow onions, chopped 1 1/2 large yellow onions, chopped bigger, 1 inch pieces 1 teaspoon smoked paprika 2 teaspoons ground cumin 2 tablespoons dried Mexican oregano 8 garlic cloves, minced 4 quarts vegetable broth 1 #10 can (108 oz) Mexican-style hominy, rinsed and drained, or equivalent smaller cans 8 big carrots, peeled, chopped, 1/2 inch pieces 4 zucchini, chopped, 1/2 inch pieces 12 ounces fresh green beans, 1 inch pieces various teaspoons and tablespoons vegetable oil salt and black pepper, to taste Soak chiles in a quart of hot water for 30 minutes. Puree with 1/4 cup of the soaking water in a blender or food processor. Heat 1 tablespoon of the oil in a large pot. Add the small chopped onions and saute until transparent. Add the oregano, paprika, and cumin and saute 1 minute. Add the garlic and chile puree and cook for 5 minutes. Add the broth and hominy, bring to a boil, and then reduce to simmer for at least 30 minutes (but I simmered 2 hours). Toss the carrot and zucchini in 2 teaspoons of vegetable oil, spread on a sheet pan, and broil in oven until slightly charred, stirring once or twice. Toss the bigger chopped onion in 1 teaspoon of vegetable oil, spread on a sheet pan, and broil in oven until slightly charred, stirring once or twice (you can try to do the carrots, zucchini, and onions together, but the onions char faster, so I do them separately.) After the hominy has simmered as long as you wish, add the green beans (not charred), carrots, zucchini, and onions and simmer another 10 minutes or until the green beans are cooked. Add salt (1 tablespoon?) and pepper (1 teaspoon?) to taste. Serve with garnishes: shredded cabbage, chopped red onion, sliced radishes, limes, tortilla chips, hot sauce. If I hadn't served it with black beans, I would probably have added some cooked black beans or pinto beans when I added the vegetables.