Heat water in a large stockpot. Add pork meat, spare ribs, onion, and garlic.
Bring to a boil, then lower the heat and let simmer, partially covered for 2 and
half hours or until meat is tender and falling off the bone.
Season with salt when meat is almost done. While cooking, skim the top
layer of foam and fat from the pot using a ladle. If necessary, add warm water
to maintain the same level of broth in the pot.
Remove pork from broth; reserve broth. Trim excess fat, and remove meat from
bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
Sauce: dry grill then soak the ancho and guajillo peppers in water
just enough to cover for 30 minutes until soft.
Vitamix peppers, garlic cloves, onion, and oregano, adding some of the water in
which they were soaking. Puree mixture until smooth. Strain through a sieve.
Heat oil in a large stock pot over medium-high. Add the dry pepper puree and
salt to taste, stirring constantly as it splatters. Reduce heat to medium;
simmer, about 25 minutes.
Add the sauce to the broth. Bring to a boil and add the meat and the hominy.
Simmer gently, for about 10 minutes. Season with salt and pepper. Simmer until
heated through.
Serve with the garnishes