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1
Clean chilies (taking off stems and deseeding).
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2
Put chilies in bowl with boiling water; weigh down to keep chilies under water.
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3
Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
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4
Add garlic and 1/2 tsp salt a blend until smooth.
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5
Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
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6
Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
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7
Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
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8
Add pork and sear, turning until slightly browned on all sides, about 5 minute.
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9
Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
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10
Partially cover and cook approx 3 hours.
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11
Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
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12
Remove bay leaf.
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13
Transfer pork to a cutting board; roughly chop and return to the pot.
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14
Add some broth (or water) if the posole is too thick.
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15
Season with salt.
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16
Serve with toppings and remaining chlle sauce.
