1. Once the stems and seeds are removed, add the chiles to a small saucepan and cover with water. Bring to a boil and cook partially covered for 10 minutes or until softened and tender. Using tongs, transfer to a blender along with ¾ cup of the infused water and ½ cup of chicken stock. Blend until smooth and set aside.

2. With a paper towel, pat the pork dry and coat all sides with salt, pepper, garlic powder, and flour.

3. In a large dutch oven or stock pot over medium-high heat, add avocado oil and sear the pork on all sides until golden brown (about 3-4 minutes per side). Add onion, garlic, oregano, cumin, bay leaves, and chicken stock.

4. Using a sieve directly over the pot, strain the chili mixture in (discarding the pulp) and add hominy. Stir to combine and bring to a boil. Then, reduce to a medium-low simmer for approximately 2 hours or until pork is fall-apart tender. If desired, skim any foam that rises to the top off.

5. Using tongs, remove the bay leaves and large onion pieces. Taste and adjust for salt.

6. Remove the pork pieces and pork bones from the pot and transfer to a cutting board. With a fork or tongs, shred the meat and return back into the pot. It should be very tender by now so this should be easy!

7. Serve and garnish with all the fixings. Enjoy!

Important Recipe Tips:

* The pork bones give this recipe even more flavor! I recommend asking your butcher to cut the pork bones into chunks for you.
* The longer this simmers, the better! As stated in the recipe, I recommend keeping it on a low-medium simmer for approximately 2 hours or until the pork is tender.
* If desired, you can skim any foam that rises to the top off and discard.
* Lastly, don’t skimp on the garnishes – it adds so much acid, vibrancy, and texture to the dish!