Rinse the hominy, pork shoulder, pork head, and bones. Add them to a large pot with one onion and 3 garlic cloves, without salt, to keep the hominy from toughening. I use a pressure cooker for speed. Once it reaches pressure, cook for 15 more minutes, then turn off the heat and let the pressure release naturally so the hominy stays whole and finishes cooking with the chile.

Meanwhile, remove the stems and seeds from the chiles and cook them in water until soft.

Blend the cooked chiles with the remaining onion, garlic, and oregano until smooth.

Heat a little oil in a pot, then strain the chile mixture into the pot and sauté briefly. Add 5 chicken bouillon cubes, or use chicken broth if you have it. When ready, open the pressure cooker, remove the meat to shred, and add the hominy to the chile mixture.

Once the meat is shredded, return it to the pot and simmer for about 20 minutes, until the soup comes to a boil and the hominy blooms. The pork bone helps thicken the broth. A good pozole traditionally includes pork, beef, and chicken.