Bring pork, 5 cloves of garlic, salt and water to a boil.

Reduce heat to low and simmer until pork is done. (about 2 hours)

Remove meat from pot and let cool. When cool shred into smaller pieces.

When broth has cooled strain and reserve.

Toast the chilies on a skillet over medium heat for about 30 seconds. Transfer chilies to a pot with 2 cups of hot water.

Let chiles soak for about 10-15 minutes.

Transfer chilies and water, 3 garlic cloves and 1/4 white onion to a blender.

Blend for a minute or two.

Heat up 1 1/2 tbs of olive oil in pot over medium heat. When hot add in the blended chile sauce with a mesh strainer.

Fry the sauce for a few minutes then add in the strained broth. Stir well.

Next add the two cans of hominy (water drained).

Simmer for an additional 20 minutes.

Turn heat off and add in the pork pieces. Season with additional salt if desired.

Serve and garnish.