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.
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