Vegetarian Pozole

2 ancho chilies, stems, seeds, and veins removed and discarded
1 cup of boiling water
Oil
1 cup of chopped onion
1 clove of garlic, minced
30 ounces of vegetable broth
1 can (15 1/2 ounces) of hominy, drained and rinsed
1 can (14 1/2 ounces) of tomatoes, drained and coarsely chopped
1 cup of fresh or frozen whole kernel corn
1/2 teaspoon of dried oregano leaves
1/4 teaspoon of dried thyme leaves
Salt and freshly ground black pepper to taste
Lime wedges
1/3 cup each of thinly sliced lettuce, cabbage, green onion, radish, and shredded carrot as garnish

Cover the chilies with boiling water in a small bowl. Let the chilies stand in the water for 10 minutes. Process the chilies and the water in a food processor or blender until smooth.

Lightly oil a large saucepan. Heat the pan over medium heat until hot.

Saute the onion and the garlic until they're tender. Add the broth and heat to boiling.

Reduce the heat and simmer, covered, for 10 minutes.

Add the hominy, the tomatoes, the corn, the oregano, and the thyme. Cook, covered, over low heat for 15 minutes.

Season to taste with salt and pepper.

Serve in bowls, squeeze the juice from one wedge of lime into each bowl.

Pass the fresh vegetables garnishes.