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1
Put the pork in a large pot over high heat and cover with water.
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2
Add the onion, garlic and salt, and boil until tender, about an hour.
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3
While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
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4
Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
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5
Let sit for about 20 minutes.
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6
When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
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7
Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
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8
When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
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9
Cut or shred into bite sized pieces.
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10
Strain the cooking water, and return the pork to the pot.
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11
Add the hominy and processed chiles, bring to a boil.
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12
Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
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13
Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.
