Wash and remove the seeds and veins from the guajillo chiles. Soak them in boiling water, then drain and blend with a little of the soaking water, one peeled garlic clove, and a piece of onion.

In a pressure cooker, add the drained hominy, the remaining onion, the remaining garlic cloves, the pork, peppercorns, and salt.

Add the strained blended chiles and enough water for about 2 hours of cooking.

Cook over medium-high heat for about 2 hours, or 1 1/2 hours after the pressure cooker starts to whistle. Once done, turn off the heat, let the pressure release and the pot cool, then open it. Remove the garlic, onion, and peppercorns, and adjust salt to taste.

To serve, first add hominy and pork to each bowl, then ladle in the broth.

Add your choice of toppings to taste. It's suggested to start with salt, lime, oregano, and chopped onion, and even salsa or hot sauce. Stir and taste to your preference.

Once the flavor is right, add the vegetables you like and enjoy this delicious pozole!