Begin by removing the stems and seeds from the dried guajillo and ancho chiles. In a skillet over medium heat, lightly toast the chiles for about 2-3 minutes until they become fragrant. Once toasted, soak them in hot water for 20 minutes to soften.

Drain the soaked chiles and add them to a blender along with the garlic and onion. Pour in about a cup of the soaking water, then blend until smooth. Strain the sauce through a fine mesh sieve into a bowl, discarding solids.

Cut the pork shoulder into 1-inch chunks, season with salt and pepper. In a large pot, heat oil over medium-high heat and sear the pork in batches for 4-5 minutes until browned.

Return all pork to the pot, add the strained chili sauce, enough water or broth to cover the pork, bay leaves, and Mexican oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours.

Rinse and drain the canned hominy, then stir it into the pot. Simmer uncovered for 30 minutes to allow the hominy to soak in the broth.

Check the pork for doneness; shred it and return to the pot. Adjust seasoning with salt and pepper.

Ladle the pozole into bowls and serve with fresh toppings like radishes, cabbage, onion, lime, and cilantro.