Cozy Mexican Pozole with Chiles - Cook with Carla

Ingredients

• 5 lbs of pork shoulder or butt roast.
• 10 garlic cloves, split in two portions.
• 2 tsp of salt.
• 1 onion, yellow, cut into chunks.
• 4 bay leaves.
• 3 tbsp of chicken bouillon powder.
• 6 guajillo chiles, dried.
• 6 ancho chiles, dried.
• 1 to 3 small dried árbol chiles (optional).
• 2 tbsp of oil.
• 1 tbsp oregano, dried.
• 1/2 tsp ground cumin.
• 1 small can (8 oz) of tomato sauce.
• 1 tsp white vinegar.
• Two cans (25 oz each) of white hominy, drained.
• Shredded cabbage, optional topping.
• Finely chopped onion, for topping.
• Fresh cilantro, chopped, for topping.
• Lime slices, optional.
• Avocado slices, optional topping.
• Thinly sliced radishes, another optional topping.
• Tortillas warmed up for the side.