Posole - cooking recipe

Ingredients

MAIN INGREDIENTS
2 heads garlic
1/2 cup extra virgin olive oil
6 hatch New Mexico green chilies, roasted, peeled, seeded and chopped (also available frozen in the grocers freezer)
2 tablespoons kosher salt (or to taste)
5 -6 lbs pork shoulder (cut in 2 inch pieces)
1 tablespoon black pepper
4 quarts posole (cooked, takes hours) or 4 quarts canned white hominy (drained)
1 tablespoon dried Mexican oregano
GARNISH INGREDIENTS
2 yellow onions, chopped
2 avocados, chopped
2 lemons, cut into 16 wedges
1 bunch radish, thinly sliced
3 ripe tomatoes, chopped
1/2 head iceberg lettuce, shredded
4 tablespoons Mexican oregano
1/2 cup salsa, your favorite
1/2 cup sour cream
1 cup cheddar cheese, grated
1/2 cup pico de gallo

Preparation

INSTRUCTIONS:
Preheat oven to 400\u00b0F.
Slice off tops of garlic heads, about 1/4.
Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
Drizzle garlic heads with extra virgin olive oil.
Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
Wrap garlic in foil and place on middle oven rack for about 45 minutes.
Remove and let cool.
Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
Add chiles to oil until just soft, don't crowd the pan.
Remove chiles and set aside.
Salt and pepper pork well.
Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
Add 1/2 Cup water to pan.
Press garlic heads to squeeze out garlic and add to pan.
Add posole, salt and pepper. Stir.
Add 4 qrts of water to pan, cover and bring to a boil.
As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
About 30 minutes before posole is done, prepare garnishes and set out for serving.