Boil water in a large deep pot, filling it half way for 10 minutes. Put in 1.5 pounds of the pork shoulder in the pot for one hour.
After the pork has been in boiling for one hour, mix in the white hominy. Let the hominy and pork boil together for an additional hour.
In a small pot boil one cup of water and put in 4 chile guajillo for 30 minutes in low heat. You’ll need the water from the guajillo later so don't toss! After the chile guajillo is tender, in a blender mix the chile guajillo, 2 cloves of garlic, one teaspoon of salt, teaspoon of oregano, and half a cup of water that was used to boil the chile guajillo.
Once the chile and spices are all blended together poor into a 6’’ strainer. Let the hominy and pork boil for another hour.
Pour the chile mix into the pot of hominy and pork and leave it for 15 minutes or until the pork is very tender. Taste the stew and add additional salt if needed.
The stew is ready to be served in a bowl. Add a handful of cabbage and place on top of the stew. Additional toppings include chopped onion, lemon wedge, slices of radish.