Start by trimming off the dirty ends of your mushrooms and slice.

In a large pot or dutch oven on medium heat, heat 1 tablespoon of olive oil. Once the oil starts to sizzle, add the mushrooms. Cook, stirring occasionally for about 5 minutes until the mushrooms start to brown, then sprinkle in 1/2 tsp salt. Using a slotted spoon, remove the mushrooms and set aside.

Add another tablespoon of olive oil to the large pot or dutch oven on medium heat and mix in the onion, garlic and oregano. Cook for about 5 minutes until the garlic starts to brown. Use a slotted spoon to transfer the onion, garlic, and oregano to a blender. Add in 1 1/2 tablespoons of salt, and 4 cups of water to the blender, and blend until smooth. Pour your mixture into the large pot or dutch oven, and add the bay leaves and the two cans of hominy. (I like to add the liquid from hominy cans into the pot, but if you don't, measure out the liquid and sub it for more water.)

Bring your pozole mixture to a boil, then add in the last 4 cups of water. Cook on medium-low heat for 30 minutes, then add your mushrooms to your pot and finish cooking for another 30 minutes.

Taste for salt and adjust at this time.

Serve in a bowl with tostadas and top with sliced radish, avocado, chopped white onion Mexican oregano, lime wedges, and sea salt.