Here is a pic of what you will need to get started. Plan on cooking most of the day. Good pozole takes love & tenderness
Combine the chicken broth and water in a large pot. I'm doubling my recipe to feed the masses, you'll want the biggest pot you have.
Peel your entire garlic bulb. Dice up all but two cloves and add to the water
Bring water and garlic to a gentle boil then add your pork.
Scrape the "sludge" off, reduce heat to simmer, and add oregano. Should start smelling really good already. Continue cooking the pork at least 90 min. It should fall off the bone with no problem
As the pork simmers cut up 1/2-3/4 of your onion and place it in your food processor. I live in Hawaii and couldn't find dry chillies, so I'm adding 2 small cans of chipotle instead.
If you have dry Mexican chile, remove 2-3 cups of the broth, and soak them in the broth till soft, then add them to the onion.
In your food processor or blender, blend into a purée. Add 2 tsp of salt
Adding to the mix, I like to include 1 jalapeño, and a can of diced green chile
After the pork has cooked about an hour, drain and wash the hominy.
Once the pork is tender remove it and cut into chunks, or shred. I prefer chunks
Add the hominy, then add your onion and pepper purée let simmer another 30-60 min
Add the onion purée and simmer about 20-30 more minutes
Once it's all simmered together about 30 min remove from the heat and let stand about 2 hours. Serve warm with avacado, diced onion and tortilla chips as garnish.
Happy cinco de Mayo!