Trim as much fat as possible off roast. Place roast in a large pot with chicken stock and water. Cut onion in four pieces and drop into the pot along with garlic.

Cut the tops off gaujillo chilies and shake seeds out (the seeds add spice so remove less if you want more spice). Add the gaujillo chillies and 5 adobo chilies to the pot. For flavor I add two palm fulls of salt.

Bring the pot to a boil, then reduce to a medium heat. Let everything cook in the pot until the meat is tender and shredding on its own. About 3 or 4 hours.

Once the meat is done, remove all chilies, onions and garlic and place in a blender with a cup of the broth in the pot. Blend the ingredients and return it to the pot.

Add the canned hominy to the pot and cook for 20 minutes. Then turn off the heat and your pozole is done.

Once served in individual bowls top with cabbage, radishes, lemons and/or limes.