Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.

White pot on induction cooktop with soaked dried chilies — Jake Sternquist / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco

Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.