To prepare the broth: In a large pot, add the pork (or chicken), quartered onion, garlic, bay leaves, and gluten-free stock. Bring to a boil, then reduce heat and simmer for about 1½ hours, or until the meat is tender and easily falls off the bone. Remove the meat and set it aside. Strain the broth to remove the onion and bay leaves.

Preparing the chilies: If using dried ancho chilies, soak them in hot water for 15 minutes until softened. Then drain them, remove the seeds and stems, and blend them with a little water to form a paste. If using chili powder, you can add it directly to the broth.

Cooking the pozole: Add the chili paste (or powder), corn, cumin, and oregano to the broth. Return the shredded meat to the soup and simmer for another 30 minutes, seasoning with salt and pepper to taste.

Serving: Serve the pozole in bowls and offer a variety of toppings such as shredded lettuce, avocado, sliced ​​radishes, chopped onion, cilantro, and lime wedges. Each guest can personalize their dish by adding their favorite toppings.