Add hominy and chicken broth to the pot with the onions and simmer over low heat for 15 minutes.
Meanwhile, pat the pork dry and season liberally with salt and pepper.
In a separate pan, heat up a tablespoon of olive oil over medium high heat. When it's simmering hot, add the pork cubes in batches. Sear on one side for three minutes. Then flip and cook another few minutes. Repeat until all pork cubes are cooked thoroughly.
Add the pork, red chili, saffron and cumin to the broth and hominy.
Simmer briskly for 15 minutes.
To serve, ladle posole, pork and broth into bowls. Top with cilantro and sour cream.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/posole/