In a large pot, add the pork shoulder (or chicken) with 10 cups of water, the quartered onion, garlic cloves, and salt. Bring everything to a boil over high heat.

Once boiling, reduce the heat to low and cover your pot. Let it simmer—1.5 hours for pork or about 30-40 minutes for chicken—until the meat is tender.

Carefully remove the cooked meat from the pot, letting it cool slightly before shredding it into bite-sized pieces. Strain the broth and return it to the pot.

In a separate saucepan, combine the dried guajillo and ancho chiles with water. Bring to a boil, then let them soak for about 15 minutes.

Drain the soaked chiles and add them to a blender with cumin, oregano, vegetable oil, and 0.5 cup of chicken broth. Blend until smooth.

Return the strained broth to the pot and add the drained hominy.

Stir in the blended red sauce along with your shredded meat. Allow it to simmer on low heat for about 20-30 minutes.

Taste your pozole and adjust seasoning, adding more salt if desired.

Ladle the pozole into bowls and garnish with shredded cabbage, diced radishes, cilantro, lime wedges, and sliced jalapeños.