Mexican Red Pozole with Pork and Hominy

Begin by placing pork shoulder, pork loin, and pork neck bones in a large cooking vessel; cover the contents with water. Add 1 entire head of garlic and a pinch of salt to taste, then proceed to bring the mixture to a rolling boil. Once boiling, reduce the heat and allow the contents to simmer until the meat is tender and cooked through, approximately 1 hour. Stir in hominy; bring the mixture to a boil and simmer for an additional 20 minutes.

In a separate pot, combine tomato and guajillo chiles with enough water to cover the contents; bring the mixture to a boil. Cook until the chiles have softened, about 15 minutes; drain the excess water.

Transfer the tomato and chile mixture to a blender along with salt, 1 clove of garlic, oregano, and cumin. Add 2 cups of water to the blender and blend until a smooth sauce forms. Strain the mixture through a fine-mesh sieve, setting the chile sauce aside for later use.

Transfer the pork to a work surface and shred it using 2 forks. Discard any remaining pork bones and garlic.

Stir the chile sauce and shredded pork into the pot, allowing it to simmer until the flavors have blended together, approximately 5 minutes.

Spoon pozole into individual serving bowls and top with shredded cabbage and onion; serve a lime wedge on the side.