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After two hours, remove the onion and garlic, and reserve one cup of the hominy for blending. To make the sauce, take New Mexico chili pods and chile ancho, cover them with water in a separate pot, and bring to a boil. Once boiling, transfer the chiles to a blender.
In the blender, combine the chiles with the reserved hominy, a quarter of an onion, five garlic cloves, black pepper, and water. Blend it all until smooth and then return the sauce to the pot with the cooked meat. If necessary, strain the sauce; add more water if the mixture seems too thick.