Best Beef Pozole Rojo

Name: Best Beef Pozole Rojo
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks); 1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below); 1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)); 1 whole garlic head (cut a little bit of the top ); 12 cups of hot water (plus more as needed) (about 3 liters ); 2 cup prepared red sauce (or more to taste) (ingredients to make below); 1 teaspoon dried oregano; 2 to 3 bay leaf; 2 beef bullion cubes; 2 tablespoon kosher salt; 1 tablespoon ground black pepper; 6 lbs & 12 oz can Mexican style hominy (drained and rinsed); 3 dried chile guajillos (seeds removed & rinsed); 3 dried ancho chiles (seeds removed & rinsed); ¼ medium onion (yellow or white); 3 garlic cloves; ½ teaspoon oregano; ½ teaspoon kosher salt (if using table salt use a little less teaspoon); 4 cups water; Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce