6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes)
5 quarts water
1 onion, peeled and quartered
1 head garlic, peeled and crushed
2 bay leaves
8 ounces dried Guajillo chile pods
1 tablespoon Mexican dry oregano
1 teaspoon cumin
1 can (108 ounces) hominy, drained
1 cabbage, shredded
2 bunches radishes, stemmed and sliced thinly
1 onion, peeled and chopped
1 bunch cilantro, stemmed and chopped
limes, cut into wedges
In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top.
When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.