Build the broth

• Fill the large pot halfway with water.
• Add the whole onion, the head of garlic, the bay leaves and plenty of salt.
• Bring to a gentle boil.

Cook the pork

• Add the rinsed pork chunks and the large bone to the hot water.
• Add the rest of the meat, cover and let cook.

Blend the chile sauce

• Put the soaked guajillos, chile de arbol and chipotles in adobo in the blender.
• Add some of the chile soaking water, the garlic cloves, black pepper, salt and oregano.
• Blend until completely smooth.

Add the sauce and hominy

• Uncover the pot and pour in the blended chile sauce without straining.
• Add the drained, rinsed hominy.
• Mix well, cover and cook.

Season and simmer

• Taste and add more salt, then crush in more oregano.
• Mix well, cover and simmer on low until the meat is very tender and falling apart.

Serve

• Ladle the pozole into bowls.
• Serve with tostadas, serranos, cilantro, radish, onion, cabbage, salt, oregano and lime wedges.