Pozole Rojo (Red Posole)

Bahan-bahan (10 porsi)

• 3 pounds BONE-IN pork butt* (Chopped into 2-inch pieces, save the bone**)
• 1 and 1/2 teaspoons kosher salt (for searing pork)
• 2 tablespoons vegetable oil (divided)
• 10 cups water
• 1 large onion (yellow or white; roughly chopped)
• 10 cloves garlic (smashed and left whole)
• 3 tablespoons roasted chicken bouillon base
• 3 large bay leaves
• 2 teaspoons cumin
• 2 teaspoons kosher salt (or sea salt (use less if you have table salt!))
• 6 dried ancho chiles
• 8 dried guajillo chiles
• 3 dried chile de arbol (or more, if you like it spicy)
• 1 tablespoon oil (split)
• 2 cloves garlic (left whole)
• 1 quarter white onion (roughly chopped (save the rest to garnish the soup))
• 2 and 1/2 teaspoons oregano (Mexican oregano if you have it)
• 1/2 teaspoon kosher salt (or sea salt)
• 4 cups hominy (drained; buy two 25-ounce cans)
• 1 teaspoon white vinegar
• 2 limes (cut into wedges)
• 1 (10-ounce) package angel hair shredded cabbage
• 10 radishes (very thinly sliced)
• 3/4 white onion (finely diced)
• 1 cup cilantro (chopped)
• 10 tostadas (or tortilla chips)
• 1 slice d avocado (optional)
• Mexican crema (or sour cream, optional)