In a large pot, bring 4 cups of water or chicken broth to a simmer. Add the pork cubes, half of the onion, 2 garlic cloves, the bay leaf, oregano, cumin, black pepper, and salt. Simmer on low heat for 1.5 hours or until the pork is tender. Skim off any foam that rises to the surface.

While the pork is simmering, prepare the chili sauce. In a separate small saucepan, place the rehydrated ancho and guajillo chilies along with the remaining garlic and half an onion. Add water to cover, bring to a boil, and simmer for 10 minutes to soften the chilies.

Transfer the cooked chilies, garlic, and onion to a blender. Add a little of the cooking water and blend until smooth. Strain the mixture through a sieve to remove any solid bits, ensuring a silky-smooth sauce.

Once the pork is tender, remove the onion, garlic, and bay leaf from the broth. Add the strained chili sauce to the pot with the pork and stir well. Let this simmer for 15 minutes to allow the flavors to combine.

Add the drained and rinsed hominy to the pot. Stir the hominy into the soup and let everything cook together for another 20-30 minutes. Adjust seasoning with salt to taste, ensuring the broth is rich and flavourful.

In a small pan, heat the vegetable oil over medium heat. Fry the remaining oregano in the oil for 30 seconds until fragrant. Stir the fried oregano into the pozole for an additional layer of flavour.

To serve, ladle the pozole into bowls. Top each bowl with shredded lettuce, thinly sliced radishes, chopped onion, and cilantro. Squeeze fresh lime juice over the top for brightness. If you enjoy heat, sprinkle with chili powder.

Serve your pozole with warm tortillas or tostadas on the side. Encourage guests to customize their bowls with toppings for an interactive and authentic Mexican dining experience. Enjoy this hearty and flavourful dish, which reflects the warmth of traditional Mexican cooking.