An extra spicy version of the classic red pozole featuring fresh habanero peppers.
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In a large heavy-bottomed pot, heat the oil and sear the cubed pork shoulder until browned on all sides, then remove and set aside.
Toast the dried guajillo chiles in a dry skillet for 2 minutes, then soak them in hot water for 15 minutes until soft.
Place the soaked guajillos, fresh habaneros, 3 garlic cloves, and 1/2 cup of soaking liquid into a blender; process until completely smooth.
Strain the spicy pepper puree through a fine-mesh sieve back into the large pot, cooking the paste for 3 minutes to develop the flavor.
Return the pork to the pot and add the chicken broth, remaining garlic, chopped onion, oregano, and cumin.
Bring the mixture to a boil, then reduce heat to low and simmer partially covered for about 1.5 hours until the pork is tender.
Stir in the drained hominy and continue to simmer for another 30 minutes until the hominy kernels 'bloom' or open up.
Season with salt to taste and serve hot in bowls, topped with sliced radishes, extra oregano, and a squeeze of lime.
