Pat pork dry then cut into two pieces. In a small bowl combine cumin and salt. Rub mixture over all sides of pork pieces. Set aside

In a large sauté pan, heat oil until shimmering. Add onion and cook 3 minutes until softened. Add minced garlic and cook 1 more minute. Scrape mixture into large slow cooker. Sear pork in same pan until browned well on all sides 5-7 minutes. Transfer pork to slow cooker then add water, chicken broth, oregano and bay leaf. Turn cooker to high and cook for 1 hour.

Tear off stems from chilies then clean out seeds. Put cleaned chilies in heat proof container and cover with boiling water. Set aside for 30 minutes to soften. Remove chilies from water and transfer to blender. Add 1½ cups chili soaking water, garlic, and salt to taste. Pulse until completely smooth. Strain mixture and discard solids.

After 1 hour of cooking time, add 1 cup chili sauce to slow cooker and stir well. Set heat to low and set timer for 2 more hours.

After 2 hours of cooking, add hominy and set timer for 1 more hour. When cooking is completed, remove bay leaf and discard. Take pork out of slow cooker and chop or shred meat then return to slow cooker.

To serve garnish with your choice of avocado, cabbage, onion, radish and cilantro. Enjoy!