my friend L is a wonderful cook and she brought me pozole awhile back. boy, is this the kind of dish for me! i've been making my own version since then based on what L told me, but it's probably not completely right/authentic.
i make a blanco version by sauteeing minced garlic and chopped onions, and then browning pork neck bones and stew meat. (i made it with pork feet once but i'm not sure it added anything to the flavor.) after adding water and simmering, i skim off the crud that accumulates on top. once the meat is tender i add canned (drained and rinsed) hominy, salt and pepper and let it cook for an hour or two.
depending on what i have around the house i serve the pozole with cabbage, radish, avocado, lime, and/or corn tortilla chips.