Prepare the Chiles:

1. Toast: Heat a dry skillet over medium heat. Toast the ancho and guajillo chiles for about 30 seconds on each side, until fragrant. Be careful not to burn them.
2. Soak and Blend: Place the toasted chiles in a bowl and cover with hot water. Let soak for about 20 minutes until softened. Drain and blend the chiles with a bit of soaking water until smooth. Set aside.

Cook the Pork:

1. Brown Pork: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork chunks and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Make the Soup:

1. Combine Ingredients: Return the browned pork to the pot. Stir in the blended chile paste, chicken broth, ground cumin, dried oregano, and bay leaves. Bring to a boil.
2. Simmer: Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork.
3. Add Hominy: Add the drained hominy to the pot and continue to simmer for an additional 20 minutes, until the hominy is heated through and has absorbed some of the flavors. Adjust seasoning with salt and pepper.

Serve:

1. Prepare Toppings: While the soup is simmering, prepare the garnishes: shred the cabbage or lettuce, slice the radishes, chop the cilantro, and cut the limes into wedges.
2. Assemble: Ladle the pozole into bowls. Allow everyone to add their preferred toppings like shredded cabbage, radishes, cilantro, lime juice, and sliced jalapeños.