2 pounds pork shoulder, cut into chunks
1 onion, halved
6 cloves garlic
2 bay leaves
1 tablespoon salt
1 teaspoon black peppercorns
2 cans hominy, drained and rinsed
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 teaspoon dried oregano
1 teaspoon ground cumin
8 cups water or broth
Shredded cabbage
Sliced radishes
Chopped onion
Chopped cilantro
Lime wedges
Dried oregano
Crushed red pepper
Heat water or broth in a large pot
Add pork, onion, garlic, bay leaves, salt, and peppercorns
Simmer until pork is tender, about 1.5 to 2 hours
Remove pork and shred it
Strain the broth if desired
Soak the guajillo and ancho chiles in hot water until soft
Blend softened chiles with oregano, cumin, and some broth until smooth
Add the chile sauce to the pot
Add hominy and shredded pork
Simmer 30 to 45 minutes
Adjust salt to taste
Serve hot with cabbage, radishes, onion, cilantro, lime, and oregano