Rinse the hominy thoroughly, removing any black tips with a knife. Cook in a large pot with plenty of water and the head of garlic until the hominy is tender.

Make sure the hominy is always covered with boiling water. If it needs more water, add hot water as needed.

In a separate pot, cook the pork with the onion and salt until fully cooked. In another pot, boil the tomatillos with the peppers and hoja santa leaf. When soft, blend together with the cilantro, onion, garlic, and cumin.

In a heavy pot, sauté the green pipian paste with 1 tablespoon of oil over low heat. After a few minutes, add the tomatillo sauce and continue cooking until it boils, about 10 minutes.

Once the pork and hominy are cooked, combine them in one large pot. Season with salt. Add the pipian sauce to thicken and color the pozole, and simmer everything together for 1 hour. The broth should be thick. Serve hot with the toppings.