Nata's Legendary Pork Pozole Rojo

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1. 1Step 1: Place water in a large stockpot or Dutch oven and bring to a boil.
2. 2Step 2: Add both types of pork, garlic, onions, bay leaves and salt.
3. 3Step 3: Cook until the meat is tender. This should take about 2 hours, at least.
4. 4Step 4: Open and devein the dried chiles. In a hot pan, toast the chiles on both sides for less than a minute.
5. 5Step 5: In a bowl, using a scoop or two of the liquid from the large pozole pot, soak the toasted chiles for about 5 minutes.
6. 6Step 6: Toast the sesame and cumin seeds.
7. 7Step 7: Scoop out both cooked onions from the soup.
8. 8Step 8: Place the soaked chiles, both onions and all the sauce ingredients — 3 types of chiles, 2 types of seeds, garlic, oregano and salt — in a blender. Pulse for a minute or two, until mixed. Set aside.
9. 9Step 9: When the meat is tender, add the washed hominy and cook for 5 minutes.
10. 10Step 10: Add the contents from the blender and bring to a boil for 10 final minutes.
11. 11Step 11: Serve the pozole in bowls. Garnish with the dried oregano, sliced radishes, thinly sliced cabbage, and lime juice, to taste. Don’t forget the tostadas!