Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
Heat oil in pan over medium-high heat. Add pork to pan; sauté 5 minutes, turning to brown on all sides. Add onion; sauté 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; sauté 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.
This was a really good posole/pozole. I used regular corn instead of hominy, but I still found it delicious. I'd never used radish as a garnish, and it was great. Also, I forgot to buy the chili peppers, so I used a couple tablespoons of thai curry paste instead, because it was what I had on hand, and it turned out okay. Will definitely make again!
My rating is based on some changes I made to the original recipe. First, I used a 15.5 can of hominy, rather than cooking dried hominy. I used three cups of chicken broth, skipping all other liquids. I used 5 dried chiles and added 1 4-oz can of fire-roasted green chiles (mild). I added the cabbage to the pot about three minutes before it was done. Finally, I crushed a bunch of tortilla chips as garnish, with the other garnishes. This was the third time I made it and we think it is outstanding.
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