4 ounces 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 lbs 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 Tbsp 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*