In a large Dutch oven or stockpot, add steak and fill with water, leaving 2 inches of space from the top.

Add salt, garlic, and sliced carrots. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, replenishing water as needed to keep the meat covered.

Once the meat is fork-tender, remove it from the pot. Shred with two forks or chop into smaller chunks, discarding any excess fat. Return meat to the pot.

Stir in green chile and red chile powder. Let it cook together for a few minutes to infuse the broth with flavor.

Add the hominy (drained, if canned) and simmer for another 30–40 minutes.

Taste your posole and add more salt or chile as needed. Let it simmer until flavors are fully blended.

Ladle into bowls and top with diced onions, oregano, or any of your favorite toppings. A squeeze of lime or a pinch of crushed chips adds the perfect finish.