How to Make It
Bring ancho chile peppers, next 6 ingredients, and a pinch of salt and pepper to a simmer in a small saucepan; cook 2 minutes. Cover, remove from heat, and let stand 15 minutes.
Process ancho chile pepper mixture in a blender until smooth, stopping to scrape down sides as needed; set aside.
Sprinkle pork with kosher salt and freshly ground black pepper. Sauté pork in hot oil in a large Dutch oven over medium-high, stirring constantly, 6 minutes or until browned. Add onion, and sauté 3 minutes or until tender. Add garlic, and cook 1 minute or until garlic just begins to brown.
Stir in the ancho chile puree, chopped cilantro, and next 4 ingredients. Cook, stirring often, 2 minutes. Add tomatoes, broth, and hominy. Bring to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, 1 hour. Partially cover, and simmer 30 to 45 minutes or until pork is tender and mixture is slightly thickened. Remove and discard bay leaves. Serve with desired toppings.