| • | Cut pork into little pieces.
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| • | Heat oil in large stock pot.
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| • | Sear pork and season with table salt and black pepper.
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| • | Add enough water to cover the pork and simmer.
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| • | Slice open the dried aside chilies and take aside all seed and veins.
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| • | In a little pot, boil the chilies with only enough water to cover.
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| • | Once tender, put the chilies in blender and add garlic, jalapeños, oregano and few water.
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| • | Blend until smooth consistency.
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| • | Add the chilli paste to the simmering pork.
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| • | Now, add hominy and put water to desirable consistency.
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| • | Simmer until pork is tender and juicy and the broth has thick slightly.
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| • | Mexican Posole is ready.
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