·          Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic.

·          In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork.

·          Skim the surface and add oregano.

·          Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

·          While pork is simmering, wearing protective gloves, discard stems and seeds from chilies (seeds from the chilies make it HOT!), and in a bowl, combine UNSEEDED chilies with boiling-hot water. Soak chilies, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chilies and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

·          Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones.

·          Rinse and drain hominy.

·          Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt.

·          Simmer posole 30 minutes and, if necessary season with salt.

·          While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

Accompaniments: Flour Tortillas, diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes.