Rinse the meat thoroughly. Put meat plus water (1/2 to ¾ full pot) to boil at medium heat in large pot. Let it simmer, removing the white espuma (froth). Once it starts to boil and the espuma (froth) subsides add 2 tablespoons of salt and 2 garlic cloves. Total cook time is 1 ½ hours. Add the hominy to the pot (remember to rinse it when you take it out of the can) and let boil for another 10 minutes or so. Add Oregano 1 pinch (1 teaspoon approximately).
4 cups of water, 1 tablespoon of salt, add a Blender full of Chile California (remove top, seeds (if you like), and rinse before adding to the Blender). Blend well. Pour mixture into strainer (cuelalo) and add to pot. Add water to Chile mix if needed (if too espeso (thick)—add ½ cup to 1 cup of water). Let boil for another 7-10 minutes. Check to see if you need to add salt.