Heat water in a large pot. Add the whole cleaned onion (or cut in half if you prefer), one head of garlic, all the meat, and salt to taste.

When fat rises to the surface, skim it off with a spoon or use a strainer. Clean all the chiles by removing the seeds.

For the sauce, use one large tomato (or two small ones if that's what you have). In a separate small pot, combine some of the meat broth, the cleaned chiles, 4 whole cloves, and the tomato. Cook for 7 minutes. Add more salt if needed.

Blend the sauce ingredients in a blender, then strain and set aside. Add the sauce to the pot about an hour before the meat is done. Open the can of hominy, drain it, and add it after the sauce. Since the hominy is already cooked, add it when the meat is tender.

Start with one head of garlic, and once it becomes very soft, replace it with the second head to keep the flavor strong. The onion and garlic should be soft; remove them from the pot. Add the sauce and let the meat simmer so the flavors combine. Add enough water to just cover the meat.

When the pig's foot is tender, add the hominy and let it finish cooking. Some people add oregano, but I couldn't find any at the market. If you want, you can add a pinch of oregano to the sauce in the blender. If you use oregano, don't add cloves.

Serve with vegetables, tortilla chips, and salsa if you like. I didn't make salsa because my family doesn't like it, but that's up to you. Thank you!