Ingredients

• 1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces

• 1 (3-pound) rack pork spareribs, cut in half crosswise

• 6 quarts water, plus more for rehydrating chiles

• 2 tablespoons plus 2 teaspoons kosher salt, divided

• 1 large white onion, quartered

• 3 large garlic cloves

• 1 (2-inch) piece fresh ginger, peeled

• 3 bay leaves

• 1 tablespoon dried oregano, plus more for serving

• 3 (25-ounce) cans white hominy (such as Juanita’s Foods), drained and rinsed (about 8 cups)

• 5 large dried ancho chiles

• 5 large dried guajillo chiles

• 2 tablespoons grapeseed oil

• 10 (5-inch) corn tostada shells

• 4 cups thinly sliced iceberg lettuce (from 1/2 head lettuce)

• 3 cups chicharrones (optional)

• 1 cup crumbled Cotija cheese (optional)

• 8 red radishes, thinly sliced

• 2 ripe medium-size avocados, thinly sliced

• 5 limes, halved