Place pork in a large stockpot or Dutch oven. Add 5 cups water, 5 cups chicken broth, half of the large white onion, 6 garlic cloves, bay leaves, salt, pepper, oregano and cumin. Bring to a quick boil, then reduce to a gentle simmer. Skim off foam during the first 15-20 minutes. Cover loosely and simmer about 1 1/2 hours, until the pork is begins to tenderize. 

Remove stems and seeds from guajillo and ancho chiles, then place into a saucepan. Fill said saucepan with just enough water to cover the chiles and bring to a boil. Once boiling, turn off the heat and soak 15-20 minutes. After the chiles have become noticeably softer, use a set of tongs to remove them from saucepan and place into a blender or food processor. Add garlic cloves, onion, oregano, cumin, salt and about 1 1/2 cups soaking water or pork broth from the pot, and blend gradually until the mixture is very smooth. Strain for a smoother broth.

Prepare ingredients and set aside to be served atop bowled pozole. 

1. Start the pork
Place pork in a large stockpot or Dutch oven. Add 5 cups water, 5 cups chicken broth, half of the large white onion, 6 garlic cloves, bay leaves, salt, pepper, oregano and cumin. Bring to a quick boil, then reduce to a gentle simmer. Skim off foam during the first 15-20 minutes. Cover loosely and simmer about 1 1/2 hours, until the pork is begins to tenderize. 

2. Make the red chile sauce
Remove stems and seeds from guajillo and ancho chiles, then place into a saucepan. Fill said saucepan with just enough water to cover the chiles and bring to a boil. Once boiling, turn off the heat and soak 15-20 minutes. After the chiles have become noticeably softer, use a set of tongs to remove them from saucepan and place into a blender or food processor. Add garlic cloves, onion, oregano, cumin, salt and about 1 1/2 cups soaking water or pork broth from the pot, and blend gradually until the mixture is very smooth. Strain for a smoother broth.

3. Add chile sauce and hominy
After the pork has cooked about 1 1/2 hours, remove the halved onion and bay leaves. Stir the red chile sauce & drained/rinsed hominy, into the pork broth, then return pot to a gentle simmer for another 45-60 minutes.

4. Finish the pozole
After simmering, to determine doneness, the pork should be fork-tender and the hominy soft with a slight crunch when chewed. Taste and adjust salt, pepper and oregano, as necessary. Add hot water or chicken broth if dish appears to be too thick; simmer uncovered longer if too thin.

5. Serve
Ladle pork, hominy and plenty of red broth into bowls. Top with cabbage, diced onion, and Mexican oregano.

CARLOS' TIP: Pozole is often even better the next day. Refrigerate overnight, skim off any excess hardened fat, and reheat slowly. Serve into bowl and top with cabbage, oregano, and diced onion.
Optional: Fresh lime juice for some bite, then serve with tostadas or warm tortillas for bonus points.