Mexican pozole is one of my all-time most beloved things to eat and the kind of multi-hour cooking I can really get into. This stew might have pozole, the dish, as muse (and it also contains pozole, the ingredient, aka hominy), but stops short in many respects and is about as pared-down as I could make it. It’s a good idea to soak the hominy overnight, but aside from some active time spent browning the pork, the self-sufficient and flavor-building simmering all happens in the oven.