I’ve done this one before but a search for pozole came up blank. Maybe it was before I came aboard. Simple recipe, drop a couple of pounds of pork into a pot of stock and boil it for a long time. I added two onions, coarsely diced, about two cups of my ancho chili sauce, about eight cloves of minced garlic, and a couple teaspoons of dried oregano. Oh, don’t forget the hominy, used two cans of white hominy. When I say boil for a long time, I mean until the pork can be pulled apart into bite sized shreds. Since the pork I used was frozen solid I boiled this batch for a long time indeed. LOL You don’t need to make my special ancho sauce-seed several anchos and soak them in some hot stock until they’re falling apart, then process in a blender. Dump that back into the pot.