To make Mexican pozole, soak dried hominy in salted water, sauté pork with garlic and onions, add peppers and spices, pour in chicken broth, and simmer the soup for about two hours. This recipe is based on the traditional pozole from Jalisco, Mexico.
Put 2 cups dried hominy in a large bowl, cover it with water, and add a small amount of salt. Keep the hominy submerged overnight.
Pour 2 tablespoons olive oil into a soup pot over medium heat. Add 1 large chopped onion and 5 diced garlic cloves. Sauté the onion and garlic for about two minutes, and then add 1 pound cubed pork loin. Brown the meat on all sides. Pour in enough water to submerge the pork and vegetables by 2 inches.
Drain the hominy, and add it to the soup. Sprinkle in 1/4 teaspoon ground pepper, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1/4 teaspoon ground cloves. Stir, and then add 4 diced roasted green chiles and 1 diced jalapeño. Simmer the pozole for one hour.
Remove the pork with a slotted spoon, and transfer it to a plate. If the meat has visible fat deposits, remove them. Simmer the soup for one hour. Check it occasionally, and add chicken broth to replace the liquid as it evaporates. After 40 minutes, return the pork to the soup. Simmer for 20 more minutes, adjust the seasonings to taste, and serve immediately.