Creating Hearty Pozole Rojo is easy if you follow these simple steps.

1. In a large pot, add the pork shoulder, onion, minced garlic, cumin, oregano, and chili powder. Stir to coat the meat with the spices.

2. Toast the Guajillo and Ancho chilies in a dry skillet over medium heat for about 2-3 minutes until fragrant. Add them to the pot.

3. Pour in the chicken broth or water, ensuring the meat is fully submerged. Bring to a boil over medium-high heat.

4. Reduce the heat and let it simmer for about 1.5 to 2 hours or until the pork is tender and easily shreds with a fork.

5. Remove the pork from the pot and shred it using two forks. Return the shredded meat back to the pot.

6. Add the drained hominy to the pot and stir well to combine. Let it simmer for an additional 15-20 minutes.

7. Season with salt and pepper to taste, adjusting according to your preferences.

8. Serve hot in bowls garnished with fresh cilantro, lime wedges, radishes, shredded cabbage, and avocado. Optionally, serve with tortilla chips for added crunch.