1 bunch mint (1 oz)
1 bunch cilantro (1 oz)
4 lb country-style pork ribs (not lean)
10 cups water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 oz dried guajillo or New Mexico chiles (6 to 9), wiped clean
1 1/2 oz dried ancho chiles (2 to 4), wiped clean
1 whole clove
2 tablespoons vegetable oil
3 (15-oz) cans hominy (also called pozole), rinsed and drained
Accompaniments:
diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes