Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak in hot water for 20 minutes.

Blend the soaked chiles with garlic, onion, and enough soaking water to cover until smooth. Strain the mixture through a fine-mesh sieve, discarding solids.

Cut pork shoulder into 2-inch chunks, season with salt and pepper, and sear in a heavy pot with oil over medium-high heat for 5-7 minutes until browned on all sides.

Pour in the strained chili sauce and 6 cups of water or broth, scraping up browned bits. Add bay leaves and Mexican oregano, then bring to a boil. Reduce heat to low, cover, and simmer for 2-2.5 hours until pork is tender.

Rinse canned hominy and add to the pot. Stir gently and simmer for an additional 30 minutes to absorb flavors.

Remove pork, shred using two forks, return to pot. Adjust seasoning with salt and pepper to taste.

Serve hot in bowls with sliced radishes, shredded cabbage, diced onion, lime wedges, and fresh cilantro for toppings.