Pork and Hominy Stew Pozole Rojo

Ingredients

• 1 bunch mint (1 ounce)
• 1 bunch cilantro (1 ounce)
• 4 pound country-style pork ribs (not lean)
• 10 cups water
• 26 garlic cloves (about 1 1/2 heads), peeled, divided
• 1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
• 1 teaspoon dried oregano (preferably Mexican)
• 5 whole black peppercorns
• 2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
• 1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
• 1 whole clove
• 2 tablespoons vegetable oil
• 3 (15-ounce) cans hominy (also called pozole), rinsed and drained
• Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

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