In a dry skillet over medium heat, toast the guajillo and ancho chiles for 1-2 minutes until fragrant.

Transfer the toasted chiles to a bowl and cover with hot water. Allow to soak for about 15 minutes.

Drain the soaked chiles and blend with 1 cup of soaking water or chicken broth until smooth.

In a large skillet, heat oil over medium-high heat and sear the pork shoulder for about 5 minutes.

Transfer the seared pork to the slow cooker. Add onion, garlic, drained hominy, cumin, oregano, and the blended chile sauce. Cover with chicken broth.

Cover the slow cooker and set to low for 7-8 hours or high for 4-5 hours.

Once cooked, shred the pork and return it to the pot, stirring well.

Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings.