Place the hominy in a large colander and rinse under running water until clean. Set aside.

In a large pot, add water and the hominy. Bring to a boil and cook.

Once the pork is cooked, shred it and set aside.

When the chiles are soft, remove the seeds and veins, then blend with half the onion, four large garlic cloves, black pepper, cloves, cumin, and a little water to make a sauce that is not too thin, but somewhat thick.

When the hominy is cooked, strain the sauce from the blender into the pot with the hominy and bring to a boil. Add salt gradually to taste.

Check the salt and serve in a bowl: add hominy and broth, then some shredded pork, followed by lettuce, onion, lime, oregano, and radishes. Serve with tostadas, sour cream, and cheese.