Pozole Rojo Like Abuela's

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• 3 pounds pork butt(bone-in, chopped into 2-inch pieces, save the bone)
• 1.5 teaspoons kosher salt(for searing pork)
• 2 tablespoons vegetable oil(divided)
• 1 large onion(yellow or white, roughly chopped)
• 10 cloves garlic(smashed and left whole)
• 3 tablespoons Better Than Bouillon Chicken base(roasted chicken flavor)
• 4 cups hominy(drained; buy two 25-ounce cans)
• 1 teaspoon white vinegar
• 6 dried ancho chiles
• 8 dried guajillo chiles
• 3 dried chile de arbol
• 1 tablespoon oil(split)
• 2 cloves garlic(left whole)
• 0.25 white onion(roughly chopped; reserve the rest to garnish the soup)
• 2.5 teaspoons oregano(Mexican oregano if available)
• 0.5 teaspoon kosher salt
• 2 lime(cut into wedges)
• 1 (10-ounce) package shredded cabbage
• 10 radishes(very thinly sliced)
• 3 /4 white onion(finely diced)
• 1 cup cilantro(chopped)
• 10 tostadas(or tortilla chips)
• 1 avocado(sliced, optional)
• 1 Mexican crema(or sour cream, optional)