Place the dried pasilla chiles in a large bowl and cover them with 3 cups (720 ml) of boiling water.
Let them soak for 15 minutes, or until they are soft and pliable.
Drain the chiles, but be sure to reserve all the soaking liquid. Carefully pull the chiles open, scrape out the seeds, and discard them.
Transfer the seedless chiles to a food processor or blender with ¼ cup of the reserved soaking liquid.
Blend until you have a smooth purée. If you see bits of skin, press the purée through a fine-mesh sieve to remove them.
Stir this chile purée back into the remaining soaking liquid.
Cut the leek chunks in half lengthwise, then thinly slice them into matchsticks. Be sure to rinse them well to remove any hidden grit.
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the sliced leeks and sauté for 5 to 7 minutes, until they have softened.
Stir in the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
Pour in the chile-infused soaking liquid, hominy, black beans, and fire-roasted tomatoes (with their juice).
Add 6 cups (1440 ml) of fresh water, cover the pot, and bring it to a boil.
Once boiling, reduce the heat to medium-low and let it simmer for at least 20 minutes for the flavors to meld.
To serve, place all the prepared garnishes in separate small bowls. Ladle the hot posole into individual serving bowls and let everyone customize their meal at the table.
Enjoy!
Don't be afraid to add other veggies! Corn, diced zucchini, or sweet potato would be delicious additions.
Add them to the pot along with the hominy and beans.
