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