Pozole Rojo (Pork and Hominy Stew): 2000s Recipes + Menus : gourmet.com

Ingredients

• 1 bunch mint (1 oz)
• 1 bunch cilantro (1 oz)
• 4 lb country-style pork ribs (not lean)
• 10 cups water
• 26 garlic cloves (about 1 1/2 heads), peeled, divided
• 1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped
• 1 teaspoon dried oregano (preferably Mexican)
• 5 whole black peppercorns
• 2 oz dried guajillo or New Mexico chiles (6 to 9), wiped clean
• 1 1/2 oz dried ancho chiles (2 to 4), wiped clean
• 1 whole clove
• 2 tablespoons vegetable oil
• 3 (15-oz) cans hominy (also called pozole ), rinsed and drained