Peggy’s Día de Muertos Posole — Les Petites Gourmettes

Ingredients

• 6 pounds pork shoulder, cut into 1 to 1 ½-inch cubes
• Salt and freshly ground black pepper
• Olive oil
• 2 medium onions, peeled and diced
• 6 garlic cloves, peeled and minced
• 6 bay leaves
• 1 tablespoon ground cumin
• 3 tablespoons dry Mexican oregano
• Two 6-pound and 9-ounce cans white hominy, drained and rinsed
• Two 28-ounce cans Las Palmas red chile sauce