Heat a dry skillet over medium heat and add the dried guajillo and ancho chiles. Toast the chiles for 1-2 minutes until fragrant.

Place the toasted chiles in a bowl and cover them with hot water. Allow them to soak for about 15 minutes until softened.

Drain the chiles and add them to a blender with one cup of soaking water. Blend until smooth to create a red chile sauce.

In a large skillet, heat vegetable oil over medium-high heat, add the pork, and sear for about 5 minutes until browned.

Transfer the seared pork to the slow cooker, add onion, garlic, hominy, cumin, oregano, and the red chile sauce. Mix well.

Pour chicken broth over the mixture in the slow cooker, ensuring it is mostly submerged. Season with salt and pepper.

Cover the slow cooker and cook on low for 7-8 hours or high for 4-5 hours until the pork is tender.

Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the pot.

Ladle the pozole into bowls and top with fresh toppings like radishes, cabbage, cilantro, lime wedges, and avocado slices.