Mix together the cumin, salt (only 1 tsp), pepper and oregano. Season the pork cubes with it
Heat a Dutch oven over medium - high heat until very hot then add a drizzle of olive oil, wait 10 second then add the pork. Let sear for several minutes until golden brown then stir and continue searing until browned all over
Remove the pork from the Dutch oven and set aside
Drizzle a small amount of olive oil into the same pan then add the onions over low - medium heat until translucent
Stir in the minced garlic and a pinch or two of salt then cook for 1 more minute
Add the pork back into the pot along with the chicken stock and bay leaves. Stir in the pepper blend and hominy, cover and simmer about 2 hours
Once the pork is tender check the seasonings and adjust if needed (more salt, etc.)
Serve hot and top with cabbage, radish and lime
Making the Pepper Blend
Seed and stem the guajillo peppers then add them to a small sauce pot with the chile de arbol and water and a couple pinches of salt
Bring to a boil then simmer covered for 10 minutes
Pour the whole mixture into a blender and blend until smooth
Toppings
Thinly slice the cabbage, radishes and cut the limes into wedges. Set aside until needed