In a large pot, cook the hominy together with the pork. Place the white onion, garlic, bay leaves, peppercorns, oregano, and cumin in a cheesecloth or kitchen towel, tie it up, and add it to the pot for flavor without letting the spices mix into the broth.

Cook the pasilla and guajillo chiles until soft. Blend and strain them. When the hominy and meat are tender, add the chile sauce to the pot. Let it come to a boil, check the seasoning and salt, then turn off the heat.

Wash, disinfect, and slice the romaine lettuce. Set aside.

Chop the red onions and slice the radishes. Set aside.

Toast the chile de árbol in a skillet with a little oil, being careful not to burn them. Blend with 3 garlic cloves, salt, a splash of white vinegar, and water to make a salsa. Serve as shown in the photo, and add tortilla chips as desired.