Coastal style soup with shrimp and white fish in a light tomato-chile broth.
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Toast the guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes.
Place the soaked chiles, tomatoes, and garlic in a blender with a splash of water; blend until completely smooth and strain through a fine-mesh sieve.
Heat oil in a large pot over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Pour the strained chile-tomato puree into the pot and cook for 5-8 minutes, stirring constantly until the color deepens.
Add the seafood stock, rinsed hominy, and Mexican oregano; bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
Gently stir in the cubed white fish and simmer for 3 minutes.
Add the shrimp to the pot and cook for an additional 2-3 minutes until the shrimp are pink and the fish flakes easily.
Season with salt and pepper to taste, then serve hot with lime wedges, sliced radishes, and shredded cabbage.
