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For the Pozole, place pork and stock in 5-quart Dutch oven. Bring to boil on high heat, skimming to remove any foam from surface. Stir in bay leaves, oregano, cilantro, salt and pepper. Reduce heat to medium-low; cover. Simmer 1 1/2 hours or until pork is tender.
Meanwhile, for the Chili Sauce, place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, onion, garlic, cloves, cumin and salt; cover. Blend on high speed until smooth. Set aside.
Transfer pork to large bowl, reserving cooking liquid in Dutch oven. Coarsely shred pork using 2 forks. Return pork to Dutch oven. Stir in hominy and prepared Chile Sauce; bring to boil. Reduce heat to medium-low; simmer 20 to 30 minutes until slightly thickened.
Ladle pozole into serving bowls. Serve with sliced radishes, fresh cilantro and chopped white onions and lime wedges, if desired.