After the hominy soaked, I then boiled it for about two hours. While it was boiling I roasted five Anaheim chili peppers with the broiler. After roasting I peeled the skins, de-seeded the peppers. The next step was to add the meat to the hominy, followed by chopped roasted peppers, 1/2 tablespoon of dried oregano, a couple pinches of salt, a couple minced garlic cloves, four dried chili peppers, a bay leaf and juice from half a lime.
This now simmered covered for another hour and was ready for eating. I served mine with some fresh cilantro, cheese, a spoonful of salsa and tortilla. A great dinner for a couple of nights.
