Legendary Posole

The Pork: cut the roast into roughly 1-inch cubes. Remove most of the fat. Combine the dry ingredients in a bowl, then sprinkle the rub over the pork cubes, tossing several times to coat fully. Cover, refrigerate, let sit for 2 hours to overnight. The Chilies: Preheat oven to 500. Place chilies directly on an upper rack. Turn them every 5 minutes or so. While the chilies are roasting, fill a bowl with ice and water. When the chilies are darkened and the skins beginning to split and crack, remove from the oven and place into the ice water and let cool for ten minutes. Turn the oven down to 250. Once cooled, remove the stems and seeds, then peel and dice the chilies. Slice the white onion into thin slices but don't dice them. Dice the red onion and mince the garlic. Using a very hot, large, cast iron skillet, melt the maseca and coat the pan completely. Sear the pork cubes until all sides are well caramelized (about ten minutes). Set the seared pork aside, then deglaze the pan with the white wine and a cup or so of the chicken broth. Pour this liquid into a Dutch Oven or braising pot, then put the seared pork in with it. Cover the pork with the sliced white onion. Add another cup or so of the chicken broth. Cover the pot and place it into the 250 degree oven for 1-1/2 hours. Once the braising pot comes out of the oven, dump it into the cast iron skillet, where you can separate the cooked down white onions and remove as much of the fat as possible. In the braising pot, add your corn oil. Over medium heat, sweat the red onions until they are translucent. Add the minced garlic and cook until aromatic, then add the diced chilies and the canned hominy. Now add the pork and pan juices from the skillet back into the braising pot, then add the remaining broth and bay leaf. Cover and simmer for two hours. Serve with shredded cheese, pico de gallo, and chopped cilantro. I also serve it with hot buttered flour tortillas.