Ingredients

    * 2 heads garlic
    * Extra-virgin olive oil
    * 3 whole ancho chiles, seeded and stemmed
    * 4 pounds pork shoulder blade roast, cut into 2-inch cubes
    * 2 pounds pork back ribs, cut into 2-rib portions
    * Gray salt
    * Freshly ground black pepper
    * 4 quarts posole or canned white hominy, drained
    * 1/2 teaspoon dried Mexican oregano

Garnishes:

    * 2 onions, peeled and chopped
    * 2 avocados, cut into chunks
    * 2 lemons, cut into wedges
    * 2 bunches radishes, washed and quartered
    * 1 head iceberg lettuce, shredded
    * Dried Mexican oregano
    * Tortilla chips or tostadas
    * Felicitas' Hot Salsa, recipe follows

Directions

   1. Preheat the oven to 400 degrees F.
   2. Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. 
       Close up the foil and roast until the garlic is soft, about 45 minutes.
   3. In a large skillet, heat a thin film of oil over moderate heat. Add the chiles 
       and brown on all sides. Remove the chiles and set the skillet aside.
   4. Generously season the meat with salt and pepper. Reheat the same skillet 
       over medium heat and cook the meat until well browned on all sides, about 15 
       minutes. Do this in batches to avoid crowding the pan, adding additional oil as 
       needed. Remove the meat with a slotted spoon and set aside. Pour off the 
       excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping 
       the browned bits off the bottom.
   5. In a large pot, bring 4 quarts of water to a simmer and add the liquid from the 
       skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.
   6. Add the browned meat. Simmer gently, partially covered, about 2 hours, or until 
       the meat is very tender. Taste and adjust the seasoning.
   7. Serve the posole in soup bowls with the garnishes in individual bowls on the side.

Felicitas' Hot Salsa:

Ingredients

    * 2 ounces chiles de arbol (80 to 90 chiles)
    * 1 garlic clove, minced
    * 1 teaspoon dried Mexican oregano

   1. In a large skillet lined with aluminum foil, toast the chiles over moderate heat for 
       about 5 minutes, until they almost smoke, stirring often.
   2. Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. 
       Simmer about 10 minutes, or until the chiles are soft.
   3. Pour into a blender. Blend on low speed for several seconds, then increase to high 
       speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer.