Step 1

In a large stew pot, add 12 cups of water, the pork, jalapeno and serrano. Cover and cook over medium-high heat for 1 hour. As the mixture cooks, dip off any excess foam. The more fat the pork has on it, the more foam may appear. Dip it off a few times during the cooking process, if needed.

Step 2

Meanwhile, preheat the oven to 400 degrees F. Place the tomatillos on a baking sheet and bake for 20 minutes or until they are blistered and tender. Set aside to cool.

Step 3

In a medium saucepan, add the dried chilis and onion. Bring to a boil over medium-high heat and cook for about 20 minutes or until tender.

Step 4

Strain the contents of the saucepan into a blender. Add the tomatillos, garlic, oregano and cumin.

Step 5

In a small saucepan, dissolve the chicken bouillon in the remaining 4 cups of water. Bring to a boil for a couple minutes. Pour ½ cup of the broth into the blender and blend well until smooth. Reserve the remaining broth.

Step 6

Pour the contents of the blender into a strainer and strain well into a medium bowl. Stir the strained chili sauce to the pot with the pork and water. Stir in the remaining 3 ½ cups of chicken stock, chile powder and bay leaves.

Step 7

Cover and simmer for 45 minutes to 1 hour over medium heat, or until the pork is tender. Remove and discard the bay leaves. Stir in the Mesquite seasoning (or salt and pepper, to taste) and hominy. Cover and let simmer for 30 minutes.

Step 8

Serve topped with shredded cabbage, thinly sliced radishes or tortillas, if desired