DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!
Notes
I've adapted the recipe slightly for the home cook. I'm fairly certain that the average family doesn't need restaurant size portions. The original recipe is made with dried hominy and I had a difficult time locating it in my area. So, I made a test batch with canned hominy and it was delicious as well. I'm including directions for both versions. I can not recommend strongly enough that you make your own red chile sauce. It is well-worth the effort and the taste can't be beat! If you aren't up for that, store-bought red sauce will work fine as well.