Wipe the dried chiles clean. Cut off the stems, slice them open, and remove the seeds. Place a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Immediately place them in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.

In a large Dutch oven or stockpot, combine the cubed pork, half of the onion, and 4 cloves of garlic. Add 10 cups of water and bring to a boil. Reduce heat to a simmer, skim off any foam, and cook for 1.5 to 2 hours, until the pork is tender.

Drain the softened chiles and add them to a blender with the remaining onion half, 2 cloves of garlic, Mexican oregano, and 2 cups of the pork cooking liquid from the pot. Blend until completely smooth.

Place a fine-mesh sieve over the pot with the pork and pour the chile sauce through it, using a spatula to press all the liquid out. Discard the solids. Add the drained and rinsed hominy and salt to the pot. Bring to a simmer and cook for at least 45-60 minutes to allow the flavors to meld.

Taste and adjust seasoning if necessary. Serve the pozole hot in bowls, and let everyone add their favorite garnishes.