Take all the chilis and toast them for about 1 min on each side. Let them cool a bit and then take the top off, ribs and seeds out. Put them in 4 cups of water and simmer for 20-30 minutes. Cool down and then blend with a CuisinArt. Get it all the way down. You want a smooth chili "milkshake" – a nice paste. If it is still too thin, simmer it some more.
Grab a stockpot.
Salt and pepper the pork. Sear/brown the pork on both sides in the stock pot. Browning is key. This should take about 2 min. per side. Add in all the aromatics/herbs. Stir around for a minute then add the pork stock, 1 quart of water and the chili paste "milkshake".
Simmer for 30min.
Add in the hydrated hominy and simmer for another 30min. You are good to go. Row the boat ashore. Hallelujah.