Instructions:
- Season the pork chunks generously with salt and pepper. If desired, brown the pork in batches in a large skillet until coloured on all sides. Transfer browned pork to a large stockpot (8-quart or larger).
- Add the quartered onion, smashed garlic, and bay leaves to the stockpot with the pork. Cover with water/stock. Bring to a boil, then immediately reduce heat, cover partially, and simmer gently for 2.5 to 3 hours, or until the pork is fork-tender. Skim off any scum that rises.
- While the pork simmers, gently wipe the dried chiles clean. Place them in a bowl and cover with boiling water. Soak for 30 minutes until completely soft and pliable. Drain the soaking water, reserving a small amount if needed later.
- Transfer the softened chiles to a high-speed blender along with the 4 fresh garlic cloves, oregano, cumin, and 1 cup of fresh broth from the simmering pork pot. Blend until it forms a completely smooth, deep red paste.
- Push the chile puree through a fine-mesh sieve into a clean bowl using the back of a ladle. Discard any tough solids left behind to ensure a velvety texture.
- Remove the cooked onion and bay leaves from the pork pot. Use two forks to shred the tender pork directly in the pot. Add the drained hominy and the entire strained chile sauce (adobo) to the pot. Stir well.
- Bring the soup back up to a gentle simmer. Taste the broth and adjust seasoning (salt is crucial here). Simmer uncovered for at least 30 minutes to allow the chile flavour to fully meld with the pork and hominy.
- Serve the hot Pozole Rojo into deep bowls. Arrange all the garnishes (cabbage, radishes, onion, lime wedges) on the side so diners can customize their bowls.