Pozole Rojo

Heat a heavy pot over medium-high heat, and add the grapeseed oil. Season the pork with salt and pepper to taste, and sear on all sides until golden brown.

Sprinkle in the cumin and cook for 1 additional minute, or until aromatic.

Pour the 6 cups of water or stock over the pork, scraping free any brown bits of fond from the bottom of the pot. Add the bay leaves, oregano, onion and sliced garlic. Bring the water to a boil, reduce the heat to a simmer and cook, covered, until the pork is very tender, about 1 1/2 hours.

While the pork is braising, prepare the chilies. Toast the chilies briefly under a broiler or in a dry sauté pan. Be sure not to let the chilies burn, because they will take on a bitter flavor.

Place the toasted chilies in a bowl and cover with warm water. Allow to soak for 1/2 hour or more to soften.

When the pork is almost done, remove the chilies from the water and place them in the jar of a blender. Remove the onion from the soup pot and add it to the blender, along with the 3 cloves of garlic. Puree, adding as much of the chili soaking liquid as needed to make the puree smooth and pourable.

Rinse the hominy under cold water and add it to the pot with the tender pork. Add the chili puree and simmer for 15 minutes to combine the flavors. Season to taste with salt and pepper.

Ladle the pozole into bowls, and garnish as desired with the radishes, cabbage and queso fresco. Serve with lime wedges on the side.