Ingredients (15)

4 ounces dried guajillo, ancho, or a combination of both, chili pods

Salt

1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed

3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves

3 bay leaves

1 teaspoon ground cumin

2 tablespoons of dry oregano (Mexican oregano if available)

Half a small cabbage, thinly sliced

One bunch cilantro, chopped

1/2 white onion, chopped

2 avocados, chopped

4 limes, quartered

A bunch of red radishes, sliced thin

A couple dozen tostada shells (see Recipe Note)