2 lb pork shoulder, cut into chunks
1 large white onion, halved
6 garlic cloves
2 bay leaves
1 tbsp salt
8 cups water
2 cans hominy, drained and rinsed
6 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 dried chile de árbol, optional
2 garlic cloves
1 tsp dried oregano
1 tsp ground cumin
Salt to taste
Shredded cabbage
Sliced radishes
Chopped onion
Chopped cilantro
Lime wedges
Dried oregano
Tostadas or tortilla chips
Place pork, onion, garlic, bay leaves, salt, and water in a large pot
Bring to a boil, then reduce to a simmer
Cook until pork is tender, about 1.5 to 2 hours
Remove pork and shred it
Strain and reserve the broth
Soak dried chiles in hot water for 15 to 20 minutes
Blend soaked chiles with garlic, oregano, cumin, and some soaking liquid until smooth
Strain the chile sauce if desired
Return broth to the pot
Add hominy and chile sauce
Simmer for 20 to 30 minutes
Add shredded pork back to the pot
Season with salt to taste
Serve hot with cabbage, radishes, onion, cilantro, lime, oregano, and tostadas or tortilla chips