5 C. water 4 dried Ancho chiles 2 T. cooking oil 3 lb. boneless pork shoulder, cut into cubes 4 C. hominy, drained and rinsed 4 garlic cloves, minced 1 1/2 tsp. cumin 1 1/2 tsp. dried oregano 1 tsp. salt 1 small onion, chopped
Boil 1 cup of water. Put the chiles in a bowl, cover with the water and let soad 20 minutes. Reserve the cooking liquid. Steam and seed the chiles. In a blender or food processor, puree them with the reserved soaking liquid. In a large pot, heat the oil over moderately-high heat. Add about a third of the pork. Brown well on all sides, about 8 minutes, and remove, brown the remaining meat, adding oil if necessary. Return the pork to the pot with any accumulated juice. Stir in the chile puree, the hominy, the remaining quart of water, the garlic, cumin, oregano and salt. Bring to a simmer over moderately high heat, reduce the heat and cook at a low simmer, partially coverec, until the meat is tender. Serve garnished with red onion.