PREPARATION:

Method

1. Soak the hominy in cold water for at least two hours or overnight. In a medium saucepan, heat olive oil over medium heat, when hot add 2 cups of chopped onion and cook for 5 minutes or until the onion is tender and beginning to caramelize. Add the hominy and enough water to cover by 2 inches. Bring to a simmer over medium-low heat, cover and cook until the hominy is tender, about 3 hours. Season with salt and pepper, to taste, towards the end of cooking. Peel garlic cloves, reserve 2 cloves for the chili sauce. Slice remaining garlic. Season the pork with 1 teaspoon salt and 1 teaspoon New Mexican red chili powder and the black pepper.
2. In an 8-quart Dutch oven, over medium-high heat, brown the pork on all sides. Add 1 cup chopped onion, sliced garlic, 10 cups of the water, chicken stock and tomatoes. Bring up to a boil. Skim off any foam that may rise to the surface. Turn the heat down and gently simmer the pork, covered, until very tender, 2 1/2 to 3 hours. While pork is simmering, toast the Ancho and Gaujillo peppers in a pan over medium-high heat. Turn the chilies several times, cooking until they are pliable and fragrant, about 3 to 4 minutes. Add 2 cups of the remaining water; bring to a boil, turn off and let stand covered for 20 to 25 minutes. In a blender, combine the chilies, the soaking liquid, 1 cup chopped onion, 2 cloves garlic, 1 teaspoon of the remaining salt, and puree until smooth. Strain through a sieve to remove any skins or seeds. Set aside.
3. Transfer the cooked pork to a cutting board, discard the bones, and shred the meat. Return the pork to the broth; add the hominy with 2 cups of the cooking liquid, 1/4 cup of the chili sauce (or more to taste), oregano, remaining teaspoon of salt. Simmer the pozole for 30 minutes longer. Adjust seasoning if necessary.
4. Any leftover chili sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews, or used to flavor meats before grilling or sautéing. The pozole should look hearty but brothy enough to be thought of as a soup or brothy stew. Serve the pozole buffet style with bowls of the accompaniments for guests to add to their taste.

   Editor's Note: Look for hormone-free pork—try at your local farmers' market.