First, make the chile paste. Heat a large skillet over medium heat, and toast the dried chiles for 1 minute on each side. Place the dried chiles in a medium bowl, cover with boiling water, and allow to sit for 20 minutes, until softened. (While you’re waiting, you can prepare the onions, garlic, and garnishes.) When the time has elapsed, drain off the soaking water, reserving 1 cup. Combine the soaked chiles, canned tomatoes, apple cider vinegar, and reserved soaking water in a blender, then blend on high speed until smooth. Set aside. In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 5 to 10 minutes, until softened, translucent, and starting to brown. Lower the heat to medium, and add the garlic, bay leaves, thyme, and oregano, then sauté for an additional minute or two, until fragrant. Add hominy, beans, chile paste, stock or water, and salt, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. Remove the bay leaves. To serve, ladle a portion of the stew into a wide, shallow soup bowl. Top with a handful of cabbage, some radishes, a sprinkle of cilantro, and a squeeze of lime, and enjoy!