2 lb pork shoulder, cut into chunks
1 onion, halved
6 cloves garlic
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, stemmed and seeded
2 cloves garlic
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
2 cups broth from the pork pot
Bring pork, onion, garlic, bay leaves, salt, and water to a boil
Reduce heat and simmer until pork is tender
Remove pork, shred it, and strain the broth
Toast the dried chiles briefly in a dry pan
Soak the chiles in hot water until softened
Blend softened chiles with garlic, oregano, cumin, salt, and broth until smooth
Strain the chile sauce if desired
Add chile sauce to the pork broth
Add hominy and shredded pork
Simmer until flavors meld
Serve with shredded cabbage
Serve with sliced radishes
Serve with diced onion
Serve with chopped cilantro
Serve with lime wedges
Serve with tostadas or tortilla chips