Pozole Rojo (Mexican Pork and Hominy Stew)

Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; bring to a boil, reduce heat, and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.

Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.

Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.