Step 1: In a large pot, brown the pork cubes over medium-high heat until golden on all sides, about 8-10 minutes.
Step 2: While pork browns, toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, then soak in hot water for 15 minutes.
Step 3: Add diced onion to the pot with pork and cook until softened, about 5 minutes, then add minced garlic and cook 1 minute more.
Step 4: Blend the soaked chiles with 1 cup of the soaking liquid until smooth, then strain into the pot through a fine mesh sieve.
Step 5: Add chicken broth, oregano, bay leaves, cumin, and salt to the pot, bring to a boil, then reduce heat and simmer covered for 1 hour.
Step 6: Add drained hominy to the pot and continue simmering for another 30 minutes until pork is tender and flavors meld.
Step 7: Adjust seasoning with salt if needed, remove bay leaves, and serve hot with garnishes on the side.