Made this a couple of weeks ago. Referenced a couple of recipes from the web, but then in the end just made up my own recipe...
The one key thing is that canned pozole does not have near the texture of the dried. I found the dried pozole and the chipotle in adobo in a little latin market in Lynn, MA. For Boston residents you can definitely find it in Latin Markets in JP, Somerville, Eastie, and Lynn.
I soaked a bag of Goya dried pozole over night and then boiled it for an hour+ to get it soft. The boiling was done separate from the soup below.
Cut into chunks and brown a whole decent sized chicken. Just thighs is also fine.
Sautee a large onion
4 cloves of garlic no need to sautee or even cut them up
One large local tomato, cut up
two medium sweet local red peppers, cut up
Not sure if it is authentic, but I had a bit of a nice firm kabocha/buttercup squash of which I added a cup or two peeled and cut into chunks. It was awesome in the pozole and heck pumpkin is very mexican so... I added it about 20 minutes into cooking so it would not fall apart.
two or three canned chipotle chilis in adobo, and some of the adobo. Or just some good chipotle hot sauce. I like the Bufalo brand in particular and it is widely available.
A teaspoon of oregano (mexican has punchier flavor then italian if you can find it).
Salt and pepper to taste.
Throw the whole mess in a big pot (minus the pozole) with a decent amount of water. You can adjust how much water you want based on how much "soup" you want in your pozole. Definitely more then cover the ingredients cause the pozole will fill the pot at the end.
Simmer for an hour to an hour and a half. You want the chicken tender, but you don't want the ingredients to totally fall apart. When the soup is done and the chicken is tender, add the mostly cooked pozole itself and simmer for another 10-15 minutes.
Serve with fresh cilantro and a good squeeze of lime juice. Yum.