Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Heat a skillet over medium heat, toast the chiles lightly for about 2-3 minutes until fragrant, then soak them in hot water for 15 minutes. After soaking, blend the chiles with a bit of the soaking liquid until smooth, then strain the mixture to remove any solids, creating a velvety chile paste.

In a large pot, combine the pork shoulder, onion, garlic, bay leaves, and salt. Pour in enough water to cover the ingredients by about an inch, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 1.5 to 2 hours, skimming off any foam that forms on the surface. The pork should become tender and easily shred with a fork.

Once the pork is tender, carefully incorporate the strained chile paste into the pot. Stir to evenly blend the flavors, and continue to simmer for another 30 minutes.

After the chile sauce has melded nicely into the pork broth, drain and rinse the hominy under cold water. Add it to the pot, stirring gently to combine. Leave the pot uncovered and simmer for an additional 30 minutes.

While the Pozole Rojo simmers, prepare your toppings: slice the radishes and avocado, chop the fresh cilantro, and shred the cabbage. Cut the lime into wedges.

Ladle the hot Pozole Rojo into bowls, topping with sliced radishes, creamy avocado, shredded cabbage, and fresh cilantro. Squeeze lime juice over the top and serve with crispy tostadas or tortilla chips.