Made a batch of posole yesterday from dry. Tasty. I undersalted, slight mistake, easily remedied. Also I used dried larger guajillos. Very mild - I can't make anything hot because: wife
https://en.wikipedia.org/wiki/Guajillo_chiliI should have put the chiles in to boil for a couple hours, as they didn't hydrate and flesh all the way. Easy separated, but would rather have the flesh more or less dissolve in cooking.
I used pork steak that was perfectly tender. The rest is simple. Mex oregano and garlic.
Served with blackberry cider, Mexican crema, chips, tortillas, onions, cilantro, various hot sauces.