Prep: 1. Crush garlic cloves. 2. Stem and seed guajillo chiles. 3. Cut/chop: ribs, onion, and tomatoes. Make: 1. Heat a skillet over high heat. 2. Add garlic and chiles to pan; cook 1 minute, pressing down on chiles to flatten. 3. Add 1 1/2 cups broth to pan; bring to a boil. 4. Remove from heat; let stand 5 minutes. 5. Place chile mixture and 1 cup hominy in a blender and process until smooth. 6. Heat a large Dutch oven over high heat. Add oil to pan, swirling to coat. Add pork; cook 4 minutes or until browned on all sides. 7. Remove pork from pan; set aside. Add onion, oregano, cumin, salt, sugar, and crushed red pepper to pan; cook 1 minute, stirring. 8. Add beer; cook 30 seconds. 9. Stir in remaining 1 1/2 cups stock, chile mixture, remaining hominy, bay leaf and diced tomato. 10. Bring to a boil. Cover, reduce heat, and simmer 6 minutes. 11. Stir in pork; simmer, uncovered, 5 minutes. 12. Discard bay leaf. Garnish with cilantro, lime, and avocado (if desired).
A dark lager such as Negra Modelo works best.