First, cook the hominy corn with half an onion, half a head of garlic, and 5 bay leaves.

Once the hominy is tender, add the pork along with the cascabel and ancho chile sauce, oregano for flavor, and salt to taste.

To make the sauce: Blend 5 cascabel chiles, 2 ancho chiles, 1/4 onion, 2 garlic cloves, and oregano to taste. Strain the sauce to remove the chile skins before adding.