-
1
Peel garlic cloves and reserve 2 for chile sauce.
-
2
Slice remaining garlic.
-
3
In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork.
-
4
Skim surface and add oregano.
-
5
Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
-
6
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water.
-
7
Soak chiles, turning them occasionally, 30 minutes.
-
8
Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
-
9
Transfer pork with tongs to a cutting board and reserve broth mixture.
-
10
Shred pork, using 2 forks, and discard bones.
-
11
Rinse and drain hominy.
-
12
Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt.
-
13
Simmer pozole 30 minutes and, if necessary, season with salt.
-
14
Pozole may be made 2 days ahead and chilled, covered.
-
15
While pozole is simmering, stack tortillas and halve.
-
16
Cut halves crosswise into thin strips.
-
17
In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
-
18
Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain.
-
19
Transfer tortilla strips to a bowl.
-
20
Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
-
21
Serve pozole with tortilla strips and bowls of accompaniments.
