Preparation

• In a Dutch oven, saute chiles in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chiles to a bowl; add the boiling water. Soak until softened, about 20 minutes. Remove stems and seeds, reserving water.
• In the Dutch oven, brown pork in remaining 1 tablespoon oil in batches, sauteing onion and garlic with the last batch of pork. Return all pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 30 minutes.
• Transfer chiles and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with optional toppings as desired.