3 pounds boneless pork leg
2 25 oz. cans of hominy drained and rinsed
5 ancho chiles
5 guajillo chiles
1/2 white onion
3 arból chiles optional, use if you want a spicier broth
3 cloves of garlic + 1 head of garlic
1 tbsp Mexican oregano
3 bay leaves
3 tsp sea salt + as needed
Pork and Pork Broth
Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes.
When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
Shred the pork with your fingers into 1″ long pieces.
Remove the stems, seeds and veins from the chiles and discard.
Place the chiles, clove of garlic and 1/2 white onion in a pot and just cover with water (about 3 cups).
Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
Add the chiles, onion, garlic oregano and soaking liquid to your blender. Blend for 1 minute until smooth.
Strain the blended chile base. Discard the chile pulp that remains.
In a pot, heat 3 tablespoons of oil over medium high heat and pour in the chile base. Reduce the heat to a simmer.
Cook for 30 minutes until the base has thickened and darkened in color.
Drain the canned hominy and rinse.
Put the rinsed hominy in a large pot and cover with 2″ of water.
Simmer while you are preparing the pork and chile base.