Spicy Mexican Pozole - Great Easy Recipe

Ingredients

• 1 kg pork shoulder (or pork butt), cut into large chunks
• 1 onion, quartered
• 6 cloves garlic, peeled
• 8 cups water (or chicken broth)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp ground cumin
• 1 can (25 oz) white hominy, drained and rinsed
• 4 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 chipotle chili in adobo sauce (optional, for extra heat)
• 2 cups hot water (for soaking chilies)
• 1 tsp smoked paprika
• 1.20 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp salt
• 1 tbsp apple cider vinegar (for acidity)
• 2 cups shredded cabbage
• 4 radishes, thinly sliced
• ½ cup chopped cilantro
• 2 limes, cut into wedges
• 1 avocado, sliced (optional)
• Tostadas or tortilla chips (for serving)
• Hot sauce (optional, for extra spice)