1 In some cases, you might be able to tie the vent from a toilet to a sink or shower vent instead of running it all the way to main vent stack.
Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
Posole, also spelled pozole, is a Mexican soup (stew) from pre-Columbian times made with hominy, peppers and some sort of meat. Most of the time you see posole made with a tough cut of pork like the shoulder but Paula tells me she sometimes makes it with chicken or turkey which cuts down the cooking time by a lot. We made this posole with pork shoulder but at the end I added some cut up boneless chicken thighs to make it a little thicker.