Warming Red Pozole

INGREDIENTS

• Cabbage, shredded finely
• 3 pounds pork shoulder or country style ribs, cut into 3/4 inch cubes
• 2 teaspoons cumin
• Water
• 1 teaspoon dried oregano
• 4 dried New Mexico chilies, stems and seeds removed
• 2 cakes cans hominy, drained and rinsed
• Tortilla chips or corn tortillas
• 6 cloves of garlic, peeled
• 2 cups chicken stock
• Radishes, sliced thinly
• Cilantro, coarsely chopped
• Avocado, cut into small chunks
• 1 large onion, coarsely chopped
• 1 tablespoon olive oil
• Salt and pepper
• Crumbled queso fresco or your cheese of choice
• Limes, quartered for squeezing