Place meat in large kettle and add water and one tablespoon of salt.
Bring to a rolling boil.
Cook over medium low heat for about 1 hour.
Add all other spices and cook for another 30 minutes; then add red chile sauce and hominy.
Let simmer for 15 minutes.
Add the additional salt or more if needed for taste.
Serve steaming hot. On the side serve additional oregeno, lime slices, chopped onion and fresh cilantro.