I don’t really use it very “creatively”. Mostly in recipes that call for it, or in chile (I also use some “standard” chile powder , but I do use a high ratio of chiles to meat, and prefer the texture of the paste to a ton of dry, ground chile powder). But also for pretty standard stuff like enchilada sauce, or mole - true or quick-and-dirty versions. I like mole poblano, but I think my all-time favorite dried-chile mole sauce is mole coloradito, which has the added advantage of being a little simpler and more straightforwardly “chile-flavored” than mole poblano (according to Diana Kennedy, anyway, whom I trust more than random Internet recipes, many of which are barely distinguishable from what I’ve always known as mole poblano…) I’ve also been known to toss a tablespoon or two in things like “regular” beef stew as a “secret ingredient”…
Dunno about marinating things in it by itself, though. I don’t think it’ll hurt if you’re baking them, but I’d be a little leery of it burning if you broil or grill them. It might be an interesting (minor) variation on a tandoori/tikka-style marinade, mixed with yogurt, for flavor and color (that isn’t red food coloring), but that isn’t as spicy as many ground chili powders…
“Broasted” is pressure-fried. You need a special pressure-fryer that can withstand pressure cooking with oil, i.e., it’s dangerous to do it in a regular pressure-cooker.
I used the same recipe last week. After toasting the chilies I used a mini processor, then used a colander with a screen. The grindings needed a cup or so of liquid for the blades to turn. What passed through the screen was a beautiful liquid, thick but smooth like a gravy. When added to the broth it made a delicious posole. Did a similar process for the arbol pepper salsa with vinegar which is killer. Like in really picante.
I got the recipe from the book. The Rancho Gordo Pozole Book, by Steve Sando. Rancho Gordo is a store that specializes in beans but also has hominy. On line there are other recipes from the book but not red chicken pozole.
