1-Step 1: Cook the Pork First, place the pork chunks in a large pot with the halved onion, head of garlic, bay leaves, 2 teaspoons salt, and 10 cups of water. Bring it to a boil over high heat, then reduce to a simmer and cook uncovered for 1.5 to 2 hours until the pork is tender. Once done, remove the pork and shred it, then strain the broth and discard the aromatics like the onion, garlic, and bay leaves.

2-Step 2: Make the Red Chili Sauce While the pork simmers, prepare the sauce by simmering the 6 guajillo chilies and 4 ancho chilies in water for 15 minutes until softened. At the same time, broil the half white onion and 4 unpeeled garlic cloves until they are lightly charred, then let them cool. Blend these softened chilies, charred onion and garlic, 2 teaspoons dried Mexican oregano, 1½ teaspoons salt, and 1 cup of broth from the pork pot until you get a smooth sauce.

3-Step 3: Combine and Simmer Now, add the chili sauce and the 2 cans of drained and rinsed white hominy to the pork broth in the pot. Stir everything together and simmer partially covered for about 1 hour to let the flavors blend. For a bit more heat, try adding 1 to 2 chiles de árbol at this stage, and remember to keep the pot partially covered to limit evaporation.