Directions:

• In a large pot, combine the pork, garlic, onion and salt.  Cover with 12 cups of water. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours. Remove the garlic and onion once pork is tender. 
• While the pork cooks, preheat broiler on high. Line a baking sheet with foil paper. Remove the stems and seeds from the poblano peppers. Remove stems from jalapeños.
• Add the poblanos, tomatillos and jalapeños. Broil for 10 to 12 minutes, turning halfway through cooking time. Remove from oven. Transfer the poblanos to a plastic bag and let cool for 15 minutes.
• Peel blistered skins from the poblanos. In the blender, combine the  poblano, jalapeno, toasted pepitas, tomatillos, cumin, handful of fresh cilantro, 1 cup of water and salt to taste. Blend until smooth. I use a power blender, so no need to strain the sauce. With a regular blender, you may have to blend it longer or strain it before adding it to soup base. Carefully add it to the pozole and stir well to combine.
• Add 2 teaspoons of Mexican oregano, epazote and the hominy. Stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. I add the water that comes in the cans of hominy to add more maiz flavor. Cook, partially covered for another  30 minutes. Garnish as desired.