Preparing the hominy:

Add the hominy and cook until the kernels pop (about 1.5 hours).

In a pot of boiling water, add the seeded and stemmed chiles and soak for about 30 minutes.

Blend the chiles (6 anchos and 6 guajillos), chopped onion, garlic, salt, pepper, oregano, and chicken bouillon.

Add the chiles to the blender along with the chopped onion, garlic clove, chicken bouillon, oregano, and salt. Add about 1 cup of the water used to soak the chiles.

Add the halved head of garlic to the blender.

Strain the blended sauce into a saucepan and simmer for about 30 minutes.

Cooking the meat:

In a large pot of boiling water, add all the meat and cook over medium-high heat for 2 to 2 1/2 hours with a cross-cut onion and a head of garlic.

In the large pot where you cooked the hominy, add the cooked meat and the prepared sauce. Cook for another 20 minutes over medium-high heat.

Once the meat is tender, remove it from the pot, shred it, and set aside. Add it back in when serving. Enjoy!

To serve, add chopped onion, disinfected chopped cilantro, lettuce, and radishes.