Yeah, yeah. Been there and done that.
Deal with it. This is seriously good stuff. I did make this batch a bit differently than the last few. I used the counter top roaster to cook the pork and added a bunch of onions and dried peppers to the pan with the meat. Cleaned a head of garlic and slipped most of the head into slits cut here and there on the roast. Took the powdered dried peppers I made a while back and gave everything inside the pan a good dusting with that, along with some onion powder and plenty of ground black pepper. Poured in a good quart of chicken stock and turned it on to 350. I shoved a temperature probe into the sweet spot and set it to beep when it got to 165. Worked like a charm.
I took the cooked roast out and set it to cool on a board and then strained the peppers and onions and other solids from the juices left in the pan. Ladle off the fat from the good stuff or do as I did–put the bowl into the freezer until the fat hardens and you can lift it out.
Drag out the blender and dump in the solids you strained from the drippings and the defatted juices and pulse to puree, add chicken stock or water to make it thin enough to pour back into the pot. Those chilies and cooked onions with a few cloves of cooked garlic make a super duper flavoring. I enhanced mine with a few chipotles in adobo sauce. The juice of a lime will work well in there.
Shred or chop the pork when it is cool enough to handle. Peel off the fat and gristly parts. Dump the meat into a big stock pot, add some hominy, a few more onions cut up into largish pieces, add enough chicken stock to cover well. Add the puree of peppers and onions and bring the pot to a simmer, keep it there for at least an hour, longer is better. Give the broth a taste and adjust for salt and heat. Add more pureed chipotles, perhaps with some red pepper flakes or whole dried chilies. Knock yourself out. I like a good bit of oregano in mine, I put in a good tablespoon-that’s in 5 quarts or so, maybe 6, of soup.