Pozole Rojo

Ingredients

• 2 pounds pork shoulder, preferably bone-in
• 8 cups low sodium chicken stock
• 4 cups canned hominy, drained
• 1 large Spanish onion, small dice
• 4 garlic cloves, minced
• 2 garlic cloves, smashed
• 2 tablespoons canola oil
• 2 teaspoons dried oregano (Mexican preferred)
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 2 bay leaves, whole
• Freshly ground black pepper, to taste
• 2 pieces roma tomatoes, large dice
• 2 whole dried ancho chilis, stems and seeds removed
• 2 whole dried chili de arbol, stems and seeds removed
• 2 whole dried guajillo chilies, stems and seeds removed
• 1 cup white cabbage, shaved
• 1 cup crushed tortilla chips
• 1/2 cup crumbled cotija cheese
• 1/2 cup red radishes, shaved
• 1/2 cup red onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 limes, sliced
• 2 jalapeño peppers, sliced
• 1 avocado, sliced