Remove stems and seeds from 6 dried guajillo chilies, 4 dried ancho chilies, and 2 dried árbol chilies. Bring to a boil with 3 cups of water, cover, remove from the heat and soak for 15 minutes.
Cool slightly. Blend the chilies and soaking water with 1 cup of fresh water, 1 tablespoon of chili powder blend, 2 teaspoons of ground cumin, 1½ teaspoons of kosher salt, and 4 garlic cloves until smooth, with the blender lid vented.
Cut 1.1kg of pork shoulder into large chunks. Season with 1 tablespoon of kosher salt for the pork and 1 teaspoon of black pepper. Brown on all sides in 2 tablespoons of neutral oil in a large pot.
Add the chili sauce and scrape the base. Add 6 cups of chicken broth, 1275g of canned white hominy (undrained weight), drained and rinsed, and 1 tablespoon of dried Mexican oregano.
Bring to a boil, cover and simmer gently for 2½ hours, until the pork falls apart. Shred in the pot and adjust the seasoning.
