Rinse the hominy and remove any black tips. Clean the meat. In a large pot, add the water, hominy, meat, onion, unpeeled garlic clove, and oregano.

When it starts to boil, let it cook for 15 minutes, then add salt. Continue cooking until the meat is tender. Once cooked, remove the meat from the pot and let the hominy keep cooking. If you used chicken, take it out before the pork since it cooks faster. Let the meat cool slightly, then shred it.

Meanwhile, remove the seeds from the guajillo chiles and place them in a saucepan with water to soften. In a blender, combine the onion, garlic, cinnamon, cloves, cumin, black pepper, salt, bouillon powder, softened chiles, and a little of the cooking water. Blend until smooth.

Strain the sauce and add it to the broth. Continue cooking everything together until the hominy is soft and has burst open.