Season the rams head with salt and pepper and smoke in a smoker at 250 for 2 hours, then cool*.

In a stock pot large or wide enough to fit the head, sweat the onion and garlic for 5 minutes until translucent. Add the heat, hominy, bay leaves, dried oregano, additional stew meat if using and water, cover and bring the mixture to a simmer, then cover and cook for 3-4 hours.

The head may not be completely covered with water, so you’ll need to turn it occasionally to ensure even cooking. Cooking in a crock pot, depending on the size, would be great too, and could require less liquid to cover the head as the shape of the cooking vessel is similar to the head.

Meanwhile, toast the chilis in a cast iron skillet in the oven at 300 for 20 minutes, then cool, break open, and discard the seeds.

Put the chilis in a blender or food processor with 1.5 cups hot stock from the posole, and puree until smooth, then add back to the pot.

When the meat is tender and the hominy has started to pop, remove the head and cool on a cutting board.

Using gloves, remove the meat from the head when cool, including the tongue, and chop coarsely, peeling the tongue beforehand.

Add the chopped meat back to the soup. If the soup seems too brothy, reduce it a bit more, if it's looking dry, add a little liquid until you like it. The soup should be brothy. Season to taste with salt, then serve, with garnishes on the side.