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Cut the pork into 2 inch pieces and remove as much meat as possible from the bone, saving the bone for the broth.
Add the pork meat to a pot of simmering water, using 1 quart of water per pound of meat.
Add the onion, garlic, salt, and bay leaves. Cover and cook for 1.5 hours over medium-low heat.
Rehydrate the chiles in hot water for 10-15 minutes, then blend them with 2 cups of broth, 8 garlic cloves, and strain if needed.
Open and rinse the hominy, then add it to the pot after 1.5 hours.
Pour in the blended chile mixture and add the Mexican oregano. Simmer for another hour.
Prepare the toppings: thinly slice radishes, shred cabbage, and cut limes.
Serve the pozole with optional tostadas, crema, and chilito Azteca.