2 cans (1 lb. 13 oz. each) hominy, drained
About 3 qt. reg. strength chicken broth
2 1/2 lb. boned pork shoulder or butt (fat trimmed), cut into 1 1/2 inch chunks
1 med. size onion, chopped
8 cloves garlic, minced or pressed
2 tbsp. ground dry New Mexico or chiles, or chili powder
1/2 tsp. each dry oregano leaves and pepper
Roasted chilies or 1 can (7 oz.) diced green chilies
Salt
Sour cream and green onions (optional)

In a 5 to 6 quart pan, combine pork, onion, garlic, ground chilies, oregano, pepper and 1 cup broth. Bring to a boil, cover and simmer rapidly on medium heat for 30 minutes. Uncover pan; stir often on medium-high heat until broth evaporates meat is streaked with brown and drippings are richly browned. Add 1 cup broth and stir drippings free. Add hominy, 8 cups broth and roasted chilies.

Bring mixture to a boil, cover and simmer gently until pork is very tender when pierced, about 1 1/2 hours. Add salt, sour cream and green onions to taste. If made ahead, cool, then cover and chill up to 3 days.

Makes about 3 1/2 quarts, 6 to 8 servings.

ROASTED CHILIES:

Place 1 pound fresh poblano (also called pasilla) or chilies in a rimmed 10 x 15 inch pan. Broil 2 to 3 inches below heat until skins are charred, about 7 minutes. Turn chilies; broil until charred, about 4 minutes longer. Drape with foil and let cool. Pull off and discard skins, stems and seeds; rinse chilies and chop.