Instructions:
- Place pork, quartered onion, 6 garlic cloves, bay leaves, and 1 tbsp salt in the stockpot. Cover with water (about 12 cups). Bring to a boil, then reduce heat immediately to a low simmer. Skim off any scum that rises to the surface.
- Simmer, partially covered, for 2 to 2.5 hours, until the pork shreds easily with a fork.
- Remove pork and set aside to cool slightly. Strain the broth through a sieve, discarding the boiled onion and garlic. Return the clear broth to the pot. Shred the pork and set aside.
- Briefly toast the dried Guajillo and Ancho chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant (do not burn).
- Place toasted chiles in a heatproof bowl and cover with hot water. Soak for 20–30 minutes until fully pliable.
- Drain the soaking water (reserve 1 cup). Place the softened chiles, 2 raw garlic cloves, cumin, peppercorns, and vinegar into the blender. Add 1 cup of the reserved soaking liquid. Blend until completely smooth.
- Pour the chile mixture through a fine-mesh sieve directly into the simmering pork broth, pushing down on the solids with a spoon to extract all the liquid. Discard the solids remaining in the sieve.
- Add the drained hominy and the shredded pork back into the pot with the red broth. Stir well.
- Bring the stew back up to a gentle simmer. Taste and adjust salt. Simmer gently for another 30–45 minutes to allow the hominy and pork to absorb the chile flavour.
- Ladle the hot Pozole into deep bowls. Serve immediately with shredded cabbage, diced onion, sliced radishes, and lime wedges on the side for customization.