Red chile powder
For pozole .... I have some dried ancho and dried guajillo. Should I stem, seed and grind them? I also have red chili powder from Frontier, which seems to have almost the same ingredients as are in my pozole recipe. OK substitute or total wrong turn? Thanks!
Pozole can be seasoned in various ways. There are versions without chiles, or a minimal amount, and versions with lots. Like menudo many like to keep the base soup simple, and add seasonings at the table.
While dried chiles can be ground (with extra drying if needed), they can also be rehydrated and pureed. A food mill gives the smoothest puree, since it separates the pulp from skin and seeds. You could even cook the whole dried chiles (cleaned of seeds and stem if you want) in the soup, and pull them out later.
I'd suggest looking at a variety of cooked salsa recipes. They will give you ideas of how dried chiles are used.
blanco, rojo y verde versions
Thank you paulj and JonParker. I toasted the chiles in a cast iron skillet, and then ground them in a coffee grinder--perfect! I think next time I will leave in a seed or two to get some more heat. But the pozole was delicious. It was Deborah Madison's recipe from _Vegetarian Cooking for Everyone_. The red chile powder made a huge difference from the last time I made it, when I used ground, jarred aleppo pepper because I had it on hand. That was not nearly as good. Thanks again!
In general, the dried chiles you buy at the store are not dried enough to grind well. They need a few minutes toasting in the oven to grind well. Keep a close eye on them and don't let them burn -- they can go from toasted to scorched pretty quickly.
That said, I think your idea is great. I make my own chili powder from toasted anchos and guajillos, sometimes with some pasilla, chile de arbol or morita chipotles tossed in. Making your own is really worthwhile