Place the chicken and pork in a large pot and fill with water.

Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and add the chicken bouillon cube, garlic cloves, chopped onion, and bay leaves. Simmer over medium heat until the meat is tender.

Remove the pork and chicken with a slotted spoon and let cool. Once cool enough to handle, remove the chicken from the bones and cut into pieces. Cut the pork into pieces as well and set aside.

Skim the fat from the surface of the broth and remove the bay leaves. Add the hominy or chickpeas, ground cumin, and salt and pepper to taste. Bring to a boil.

To serve, place some meat in individual bowls. Top with cabbage, pork rinds, oregano, and chili flakes (optional). Pour the hot broth over and serve with tostadas and lime wedges.