2 lb pork shoulder or pork butt, cut into chunks
1 large onion, halved
6 cloves garlic
2 bay leaves
1 tbsp salt
8 cups water
2 cans hominy, drained and rinsed
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cloves garlic
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp black pepper
1 tbsp oil
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, shred it, and strain the broth if desired
Soak dried chiles in hot water until softened
Blend softened chiles with garlic, oregano, cumin, black pepper, and a little soaking liquid until smooth
Heat oil in a pan and cook the chile sauce for a few minutes
Add the chile sauce to the broth
Add hominy and shredded pork to the pot
Simmer for 20 to 30 minutes
Adjust salt to taste
Serve with cabbage, radishes, onion, cilantro, lime, oregano, and tostadas or tortilla chips