It requires a little time (most of it is cooking time) and prep in advance (need to soak the posole overnight), but it is mostly quite easy to prepare. The flavors are really very good. I used guajillo chiles with the posole and Chimayo powder for the red sauce. I got them at the Savory Spice store in Denver. The red sauce was very much like an enchilada sauce, and made plenty to freeze and enjoy as such later.
I served with limes (forgot to add it to the red sauce), cotija cheese (without this, it would be vegan), avocado and blue chips. Yum!
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