1. Seed the chiles and tear them into pieces; put them in a bowl, cover with boiling water, and set aside. Peel and halve the onion; cut it into thin slices. Peel and mince the garlic. Core and halve the cabbage; cut into thin slices (it will fall apart into shreds).
2. Heat a large pot over high heat; add the cumin seeds and cook, shaking the pan, until toasted, about 2 minutes. Add the oil, onion, and salt. Cook, stirring frequently, until the onion soft-ens, about 3 minutes. Add the garlic and cabbage and cook, stirring fre-quently, until the cabbage wilts a bit, about 5 minutes. Add the chile powder and stir to combine. Drain the chiles, reserving the soaking liquid, and add the soaked chiles to the pot along with the broth. Bring to a boil.
3. Drain and rinse the hominy and add it to the pot along with the bay leaves. Reduce the heat to maintain a steady simmer and cook until the vegetables are very tender and the flavors blend, about 15 minutes. Add the oregano and add salt to taste.
4. While the posole cooks, prepare the toppings you want to use: trim and slice or dice the radishes; trim and slice the green onions; peel and chop the avocado; chop the cilantro; cut the limes into wedges.
Serve the posole in big bowls with the toppings for diners to add as they like