Start by preparing the dried chilies. Remove the stems and seeds, then toast the chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Transfer the chilies to a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.

In a blender, combine the soaked chilies, quartered onion, garlic cloves, and a cup of the soaking liquid from the chilies. Blend until smooth, adding more liquid if needed to achieve a pourable consistency.

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the pork chunks and brown them on all sides, about 5-7 minutes.

Pour the blended chili mixture over the browned pork in the pot. Stir to coat the pork evenly with the chili sauce.

Add the chicken or pork broth to the pot, along with the drained hominy and dried oregano. Stir to combine.

Bring the pozole to a simmer, then reduce the heat to low and cover the pot partially. Let the pozole simmer gently for 2-3 hours, stirring occasionally, until the pork is tender and the flavors have melded together.

Season the pozole with salt to taste, adjusting as needed.

Serve the pork pozole rojo hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and sliced avocado.