While the hominy is simmering and starting to pop, cook the chiles in water until soft. Then blend the cooked chiles with 1 tablespoon (or to taste) of oregano and 4 cloves of garlic. You can add more guajillo chiles for extra flavor if you like.

Once the hominy kernels have popped, add the pork and the chile sauce you just made. Add the rest of the peeled garlic cloves. After a while, season with salt to taste and let it simmer until the pork is tender. Your pozole is ready to serve.