Gather pork shoulder, hominy, onion, garlic, chicken broth, dried red chiles, cumin, oregano, bay leaves, salt, and pepper
Toast the dried chiles briefly in a dry pan
Soak the toasted chiles in hot water until softened
Blend the softened chiles with some soaking liquid, garlic, and onion until smooth
Cut the pork into chunks and season with salt and pepper
Brown the pork in a large pot
Add chopped onion and garlic to the pot and cook until fragrant
Stir in the chile puree, cumin, oregano, and bay leaves
Add chicken broth and bring to a boil
Reduce heat and simmer until the pork is tender
Add hominy and continue simmering until heated through
Adjust seasoning with salt and pepper
Serve hot with shredded cabbage, sliced radishes, chopped onion, lime wedges, cilantro, and tostadas or tortilla chips