Place the pork and water in a slow cooker.

Cook on low for 8 hours. Remove the pork and coarsely shred the meat. Skim the fat from the broth; you’ll have about 2 cups of broth. Reserve.

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt. This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

In a blender, combine half of the oregano, red wine vinegar, chicken broth, pork broth, garlic cloves, onion, flour, and sea salt, and liquefy. Place the broth mixture into a very large (at least 14-quart) pot or divide recipe into two 8-quart pots. Repeat blending process with remaining oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, flour, and sea salt and add to pot.

Add shredded pork, red chile sauce, drained hominy, and water to the pot. Partially cover and bring to a boil. Taste and add more red sauce, a bit at a time, to adjust the spice level to your liking. Lower the heat and simmer for 45 minutes. If necessary, season with salt. Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with fresh or toasted bolillos (rolls).