Mama Maggie's Kitchen

To Make the Pork:
Add water in a large stock pot.
To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.
Bring to a boil, then lower heat. Let simmer for 2/12 to 3 hours, until meat is tender.
Once it's cooked, discard onion, garlic, and bay leaf from the broth.
Be sure to skim the fat from the top of the pot.
For the Red Chile Sauce:
While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.
Blend the chiles, garlic cloves, onion, oregano, salt, and 1 cup of the water used to soak the chiles.
Puree mixture until smooth.
For the Pozole:
Place a stainer over the pot with the pork.
Strain the sauce into the pot.
Bring it to a boil.
Add white hominy.
Taste for salt.
Simmer for 10 minutes, or until hominy is heated.
Serve along with toppings.
Enjoy!