What you will need-
Dried ancho chile
Poblano chile pepper
Roast the tomatillos in oven at 350 for 20 minutes
Toast the ancho chile for 2-3 minutes on medium heat remove the steam and toss
In a sauce pan add 1 teaspoon of garlic and add with 2 tablespooons of oil, over medium heat.
Chop the onion, set 1/3 of the chopped onion aside and add the rest to the sauce pan.
Remove stem, ribs, and seeds from the poblano chile and cut to 1/4 inch strips and add to sauce pan. Be careful and wash your hands really well after touch the chile.
After a few minutes add seasoning
Teaspoon of each spice.
Add 1/2 cup of hominy to the sauce pan along with 1/2 cup of quinoa and 3 cups of vegetable stock
Chop the tomatillos and add to pozole.
Bring to a boil then reduce to a simmer, cover , and cook until quinoa and hominy are cooked. Around 20 minutes.
And cotija cheese.