remove stems and seeds from dried ancho peppers and soak in 4 cups very hot water for 30-45 minutes, after soaking blend water and chilis until smooth
removed excess fat from pork roast and cube into small bite sized pieces
preheat dutch oven on stove over medium heat, add cooking fat and add pork in batches until lightly browned, then remove pork and set aside in a bowl
add onions and saute about 10 minutes until softened
add salt and spices and cook until fragrant
add chicken stock and bring to a simmer or low boil
add blended ancho chili sauce and bring back to simmer or low boil
add can of hominy
add pork back to soup and simmer for another 3-4 hours
garnish as desired