For the broth and meat: In a medium pot, make the broth with the water, the pork chops and the whole garlic cloves. Cook for 30-45 minutes until the pork is done.
Place the pork on a chopping board and cut in small pieces. Set aside. Reserve the rest of the stock, removing the whole garlic cloves.
For the rest of the soup: In a food processor, puree 1 cup of the cooked hominy with the peanut butter and 1/2 cup of the broth. Process until smooth. Set aside.
In a large dutch oven, heat up the vegetable oil on medium heat, and make a refrito with the onions with the garlic. Season the refrito with the ground achiote, ground pepper, cumin and salt. Sautee until the onions turn translucent, about 3-5 minutes.
Add the remaining of the hominy and the hominy/peanut butter puree. Stir to incorporate all the ingredients. Adjust seasoning if necessary. Add the rest of the stock plus the additional cup of water. Stir and cook for 10 minutes in medium heat to thicken the soup.
Add the chopped pork and cook for another 5 more minutes. Adjust seasoning if necessary. Optional: Add the cup of milk and cook for 5 minutes on low heat to thicken the soup a bit more. Make sure to stir constantly so that the milk doesn't curdle.
Serve immediately and garnish with slices of hard boiled eggs or avocados.