Posole or Pozole Pork Hominy Stew

subheading: SCALE 1x 2x 3x:

2 to 4 pounds of pounds bone-in pork shoulder, or the same amount of rib tips and flat meat trimmed from several racks of ribs; another pricier option is to use a rack of ribs

12 cups water, or to cover meat by about two inches

1 onion, peeled, left whole, studded with 4 cloves

1 head of garlic, two cloves removed, rest cut in half

½ teaspoon Mexican oregano

2 to 3 ounces New Mexican red chile (or substitute Ancho and/or Guajillo)

2 to 3 cans ( 29 ounces each) of hominy, rinsed well (use 3 cand for a heartier, stew-like pozole, use two for a brothier one)

salt as desired (hominy can be salty; hold of on salt until it has simmered for a while.)

garnishes, below

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