Add the 3 lb bone-in pork shoulder cut into 3-4 large chunks chunks, halved 1 white onion halved, 4 cloves of cloves garlic peeled, 2 tsp kosher salt, 1 tsp black peppercorns whole, 2 whole bay leaves, and 1 tsp dried oregano Mexican oregano preferred to a large pot. Cover with about 10 cups of water enough to fully submerge pork — the pork should be fully submerged. Bring to a boil over high heat, skimming off any grey foam that rises to the surface during the first 10 minutes.

Once the broth is clear, reduce heat to low, partially cover the pot, and simmer for 1 hour 30 minutes to 2 hours, until the 3 lb bone-in pork shoulder cut into 3-4 large chunks is completely tender and pulls apart easily with a fork.

Transfer the 3 lb bone-in pork shoulder cut into 3-4 large chunks to a cutting board and let it cool slightly. Remove and discard the 1 white onion halved, 2 whole bay leaves, and 1 tsp black peppercorns whole from the broth. Reserve the broth in the pot — you should have about 8 cups. Shred the 3 lb bone-in pork shoulder cut into 3-4 large chunks into bite-sized pieces, discarding any bones and excess fat.

While the 3 lb bone-in pork shoulder cut into 3-4 large chunks simmers, prepare the dried chiles. Tear the 5 whole dried guajillo chiles stems and seeds removed, 2 whole dried pasilla chiles stems and seeds removed open and remove the stems and seeds. In a dry skillet or directly over a gas flame, lightly toast each chile for 20–30 seconds per side until fragrant and slightly darkened — do not let them burn or the sauce will be bitter.

Place the toasted chiles in a medium saucepan and cover with 3 cups of water enough to fully submerge pork. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the chiles are completely softened and rehydrated.

Transfer the softened chiles to a blender along with 1 cup of their soaking liquid, the remaining 4 cloves of cloves garlic from the, 1 tsp ground cumin, 1 tsp dried oregano Mexican oregano preferred, and 2 tsp kosher salt. Blend on high for 1–2 minutes until completely smooth. Strain the sauce through a sieve into a mixing bowl, pressing with a spoon to extract all the liquid. Discard the solids left in the strainer.

Heat 1 tablespoon of vegetable oil in the large pot with the reserved pork broth over medium-high heat. Pour in the strained chile sauce all at once — it will sizzle and splatter, so stand back. Fry the sauce in the broth for 3–4 minutes, stirring constantly, until it deepens in color and smells toasty.

Add the drained hominy and the shredded 3 lb bone-in pork shoulder cut into 3-4 large chunks back into the pot. Stir everything together and bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–30 minutes, allowing all the flavors to meld together. Taste and adjust 2 tsp kosher salt as needed.

Ladle the pozole into large, deep bowls. Set out all the toppings in small bowls on the table: shredded ½ small green cabbage finely shredded, sliced small radishes thinly sliced, diced white onion halved, fresh bunch fresh cilantro roughly chopped, 2 limes cut into wedges wedges, 1 tsp dried oregano for sprinkling, and chili flakes. Let each person build their own mixing bowl. Serve with tostadas on the side for dipping.