Pozole Rojo

Position a rack in the center of the oven and preheat to 450 degrees F.
Rinse and drain (4) 15-ounce cans of white or golden hominy.
Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Stem and seed 1 ounce ancho chiles (about 2 to 3).
Stem and seed 1 ounce guajillo chiles (about 3 to 4).
Stem and seed 1 ounce pasilla chiles (about 3 to 4).
Stem 1 morita chile.
Arrange the chiles in an even layer on a rimmed baking sheet.
After the hominy has roasted, reduce the oven to 350 degrees F.
Place the chiles into the oven and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes.
Remove the chiles from the oven and set aside to cool.
Peel and lightly crush 16 cloves garlic (about 1 1/2 heads), and place in a small bowl.
Peel and chop 1 large white onion, and add to the bowl with the garlic.
Add 6 1/2 teaspoons of Kosher salt to the garlic and onions
Place 2 teaspoons of dried oregano into a small bowl.
Add 1/4 teaspoon whole black peppercorns to the bowl with the oregano.
Add 1 whole clove to the bowl with the spices.
Tie 1 small bunch of cilantro (about 1 ounce) and 1 small bunch of mint (about 1 ounce) together with butcher’s twine.
Set aside 2 large bay leaves

Add 2 tablespoons of vegetable oil to a large Dutch oven over medium-high heat until the oil is shimmering.
Add 3 pounds boneless pork shoulder and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes.
Transfer the pork to a large plate.
Add the garlic and onions to the Dutch oven.
Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes.
Add the toasted chiles to the Dutch oven.
Add the oregano, peppercorns and cloves to the Dutch oven.
Add 10 cups of water to the Dutch oven and bring to a boil.
Nestle the pork into the pot (the liquid should come halfway up the sides of the pork).
Arrange the cilantro, mint and bay leaves around the pork.
Cover, reduce to low, and cook until the pork is very tender and shreds easily (about 2 to 2 1/2 hours).
Remove and discard the cilantro, mint and bay leaves.
Transfer the pork to a large plate and loosely cover with plastic wrap.
Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
Wipe the pot clean and add the chile puree.
Add the toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
Shred the pork into large pieces.
Stir the pork into the pozole and cook until heated through, about 5 minutes.