Did one better, RGV. Mexican coworker of mine had his mamacita send me hers. She had to translate it for me, so 1) shows it legit. 2) Shows how sweet and awesome she is.
Ingredients:
Mix of 3-5 chicken breasts and 4-5 chicken legs/chicken quarters
Or Sub 1-2 lb boneless pork shoulder cubed and 4-6 pork ribs (this is what I did)
6-7 Costeno or ancho peppers destemmed and seeds removed
4-5 guajillo same as above
Whole garlic cloves
Whole onion
Packet Goya Achiote
1-2 large cans of hominy. Drained and rinsed
Tsp Whole cumin seeds
Tsp Whole coriander seeds
Tsp Whole peppercorns
Couple bay leaves
Salt
"Optional" accoutrements:
Lime
Sliced radishes
Avocado
Shredded cabbage
Chopped onion
Cilantro
Pork chicharones
Bring chicken or pork, 1 onion, 2-3 Cloves of garlic, cumin,coriander, peppercorns, bay leaves and some salt (I also added some carrot bc my 18mo old loves carrot) to a boil in large stock pot of water. Skimming foam/fat occasionally. Cook until meat is tender (a few hours)
In separate pot, Bring dried peppers to boil in enough water to cover. Turn off heat and let sit for at least 30min
Blend peppers, some of the boiling liquid, achiote packet, 2 cloves of garlic and some salt in food pro or blender until smooth
"Fry" your pepper sauce in hot oil or lard. CooK for 10 min more.
While this is happening, pull chicken or pork and other solids from broth. Skim/strain if necessary to remove other solids. Shred or chop meat as desired (I like cubes of pork vs shredded but that's just what I grew up with) and add back to stock along with your rinsed hominy.
Using large strainer, add your pepper mixture to stock. May need to use a spoon to work the sauce thru the strainer until only solids remain in strainer.
Cook at least an additional 30 min or longer. She also recommends adding a few stems of cilantro after you've picked the leaves to add a little more flavor.
Serve with a hefty squeeze of lime and the other accoutrements as desired.
Not sure how purely "traditional" it is, but damn, it was good.
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