In a large pot, heat oil and brown the pork loin. Add the onion, cut into quarters, and the chopped garlic. After 10 minutes, add the pork shanks and cook for 10 more minutes. Add salt and the beef broth, cook for another 20 minutes, then remove the meat and shanks from the pot.

Soak the hominy for at least 3 hours beforehand. In a pot with water and salt, cook the hominy for 30 to 45 minutes until tender. Drain and add it to the meat cooking liquid. Add the guajillo chiles, previously soaked in hot water and blended, along with the chile piquin powder and bay leaves.

Shred the pork loin and shanks by hand and add them to the pot with the hominy.

Slice the mushrooms and add them to the pot.

Slice the hot chili pepper lengthwise, remove the seeds and veins, then cut into thin strips and add to the pot.

For garnish and extra flavor, use a mandoline to thinly slice the radishes and finely shred the cabbage. Sprinkle on top before serving.