In a blender, combine the onion, cloves of garlic, salt, and 2 cups of water and blend until smooth.

In a large pot or dutch oven, add the hominy, pork chunks, garlic-onion mixture, and 7 cups of water. Bring it all to a boil, reduce to a simmer, cover, and cook for 3 hours, until the pork has cooked through and can easily shred.

Taste for salt and add more if you need to.

Serve in a bowl and top with sliced radish, avocado, chopped white onion (the other half you didn't use in the pozole) Mexican oregano, lime wedges, and sea salt.