• The day before boil the pozole or hominy in enough water to cover plus about an inch for 2 minutes. Let the hominy stand overnight. Drain the pozole and remove the stem at the top of each kernel that was connected to the cob. Takes a few minutes, but worth it.
  
• Bring a large pot of water (covering the pozole by 2 inches) to a boil and add the pozole. Add the whole head of garlic that has been halved through the middle. Cook for at least 2 hours adding boiling water as needed.
• Remove the garlic head and add the meat, the onion, salt, the salsa and cook for about an hour and a half or until the pork and pozole is tender. Check for salt.
• To serve ladle the stew into large bowls, top each one with a little shredded lettuce, chopped onions, sliced radishes, avocados, cilantro if you like and lots of lime juice! Enjoy!
• Note: If you use canned hominy, add a 28 oz. can to a large pot and add about 2 cups of water. Bring to a boil and simmer for about an hour before you add the other ingredients. The benefit of dried pozole is it adds thickness to the stew.

For the Red chile salsa

• Remove and discard the stems, seeds, and large veins from the chili pods. Bring a pot of enough water to submerge the chile to a boil. Remove from the heat and add the chile. Allow to soak for at least 30 minutes.
• Transfer the chile to a blender or food processor along with the onion, garlic, salt and Mexican oregano and about a ladle and a half of the soaking liquid. Puree until a smooth.. Transfer from the processor to a strainer and strain over a bowl, pushing the chile through the strainer with a back of a spoon, discarding any of the seeds and skins remaining in the strainer. Heat the canola oil and add the red chile salsa. Cook on low 20 to 30 minutes.