In a large stockpot or Dutch oven, in 1 ½ tablespoon olive oil, sauté the onion until soft. What is sautéing, you ask? It is simply frying the item in a small amount of fat over medium high or high heat, usually in a shallow pan like a cast iron skillet.
Add the garlic and stir with the onion for 15 seconds. Remove the onion and garlic to a small bowl.
Salt and pepper the pork. Brown the pork pieces or ribs in one tablespoon of olive oil.
Add the broth, water, chopped roasted Anaheim chilis, guajillo chili, cooked onion and garlic, cumin, chili powders, Aleppo pepper and jalapeno. Simmer covered, with lid cracked a small amount for 1 ½ to 2 hours, or until tender.
Remove to a plate and debone and remove fat, or some of the fat, if desired. Lightly chop the meat into ¾ - 1 inch cubes. Set aside.
Strain the liquid from the stockpot into a bowl. Pour the liquid back into the stockpot. Use an emulsion blender or a Vitamix to blend the solids from the broth (being sure to sift through first to find any small bones before doing so) with 1/2 cup of broth.
Pour the pureed vegetables into the stockpot. Add the hominy in and the pork cubes back into the pot, and continue to simmer with the lid cracked for 30 - 40 minutes more.
Serve the pozole piping hot with warmed tortillas and tortilla chips, and toppings of avocado slices, cilantro, onion, jalapeno slices, chili peppers, radishes and cabbage.
