Posole Con Puerco (pork Hominy Mexican Stew)

Boil roast in salted water until tender enough to fall apart. Cool meat and cut into bite-sized pieces. Skim fat from cooled broth. Ice cubes pick it up easily. Mix chile powder with enough cold water to make a paste; put into broth. Add tomato sauce, garlic and onion salts. Soak bread in water and mash with a fork; add to broth. Add hominy and meat. Simmer 30 minutes. Makes 10 to 12 servings.