I made the posole I posted an inquiry about last week. After reading several recipes I just kind of winged it and it turned out very well. My house still smells good from it.
I had left over roasted pork shoulder (maybe 2.5-3 lbs) that I cut off the bone into chunks and put that in a 5 qt. dutch oven. I added a chopped onion and a clove of crushed garlic, about 2 Tbs. lightly toasted Mexican oregano, the bones and water to cover. Brough it up to a boil, then turned down to simmer. While it was simmering I seeded and split open 3 Chiles de Arbol and 3 New Mexico dried chiles and toasted them. Then placed in a bowl with warm water to cover, maybe about 2 cups. Put a plate on them to keep them submerged. Then after about 45 minutes put the chiles and the soaking water in the blender and pureed. Strain the pureed chiles into the pork and broth. I let that simmer for a bit and added a large can of Mexican (Juanitas) hominy, drained. By now the pork should be quite tender. I let it simmer a bit longer and then served it up with shredded cabbage, chopped onion, a little more oregano, crisp tortilla strips, sliced radishes, and a little salsa. It was a delightful complete dinner in a bowl. It will definitely become a regular plan-over when selecting pork shoulders for roasting. The meat was much more succulent than loin for both roasting and the stew/soup. I also had enough left for one more meal so it is in my freezer where I will be glad to find it in a few weeks as a change of pace from turkey.