It’s based on an Epicurious recipe with some variations, and since I have a subscription I can’t post a link, so here it is.
Simmer a 4.25 lb bone in pork shoulder in 10 cups of water with 20 cloves of garlic, one bunch mint and one bunch cilantro both tied, 1 tsp oregano, 1 tsp salt, and one white onion quartered for at least 2 hours. When pork shoulder is done, transfer to a cutting board, and strain broth into a bowl or small pot. Discard mint and cilantro. Put cooked garlic and onion into a blender, with 1.5 cups of the broth, and puree, put puree back into the pot with the rest of the broth and pork cut into bite-sized pieces.
Make a chili paste from 8-10 Anaheim chiles and 3-4 ancho chiles reconstituted in 2.5 cups of simmering water until softened. Put chiles in a blender, with 6 cloves of garlic, one whole clove, and 3/4 tsp of salt, and puree. Heat 2 tbs of canola oil in a cast iron skillet, and once shimmering add chile mix (it will splatter, so wear an apron and be prepared for some cleanup) and simmer for about 5 minutes, stirring occasionally. Then pour chile mix into pot. Add about 30 oz of drained and rinsed hominy and simmer for at least 5 minutes or longer if you want to reduce to a thicker mixture. You can sit on the stove on low to medium low until ready for dinner.
Serve with what you like. Traditional fixins include chopped white onion, queso fresco, cilantro, avocado, tortilla strips, sliced radish, and red pepper flakes.
Never made pozole before, and wife and kids loved it.