Cut the pork roast into bite sized pieces. Place in a LG frying pan. Add a little oil, pepper, and garlic powder. Fry until well browned

Remove to a LG soup pot. Add water and chopped onion. Boil at a little more than a simmer for two hours. Stir often.

Remove the stems and seeds from all the chiles. Place in a small saucepan. Add water just to cover. Boil for 10-15 min until they get tender. Let cool. Add to a blender with enough of the cooking water to make a smooth thick sauce

Prepare the toppings. Chop and arrange on a LG plate.

After two hours, add the chopped chicken, chile sauce, tomato sauce, hominy, oregano, cilantro, and bouillon. Let cook another half hour, stir often.

10 minutes before done, add cicharrones, stir.

This step is completely optional. My household likes it a little thicker. If so, add mesa flour one tbs at a time while stirring soup. Continue until you reach the desired thicness.

Serve soup in large bowls. Add desired toppings. Enjoy.

I served with plantains over rice. Recipe on my profile.