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Simmer pork shoulder, ribs, garlic, onion, and bay leaves for two hours. (skim foam)
Remove meat from soup and shred then add back to pot (trim fat as needed)
Soak dried ancho and guajilla peppers 30 minutes before soup is done simmering (until soft)
Add softened peppers to blender along with, garlic from soup, onion from soup, fresh onion, oregano, salt, pepper, msg, and ¼c broth and blend
Cook sauce with hot oil in pan until thickened. (20 minutes on low after boil)
Add red sauce to soup and cook for 5 minutes. add hominy and cook until heated through
Serve your huge back self (like me) a big ole bowl