Place the pork, onion, garlic, bay leaves, and salt in a large stockpot. Add 10 cups of water, bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the top. Simmer uncovered for 1 ½ to 2 hours, until the pork is fall-apart tender.

Use tongs to remove the pork from the pot and transfer it to a cutting board. Shred the pork into bite-sized pieces. Remove the onion, garlic, and bay leaves from the pot, then return the shredded pork to the pot.

While the pork cooks, place the dried chiles in a small saucepan and add enough water to cover them (about 4 cups). Bring to a simmer over medium heat and cook for 15 minutes, or until the chiles have softened.

On a baking sheet, broil the onion and garlic cloves for 4 to 6 minutes, or until they are lightly charred. Let them cool until easy to handle.

Transfer the softened chiles and 1 cup of the soaking liquid to a high-powered blender. Peel the roasted garlic and add it to the blender along with the charred onion, oregano, and salt. Blend on high for 1 to 2 minutes, until the sauce is completely smooth.

Add the red chili sauce and hominy to the stockpot with the pork. Stir everything together and simmer for an additional 1 hour, partially covered, allowing the flavors to combine.

Ladle the pozole into bowls and garnish with your choice of toppings such as radishes, cabbage, cilantro, avocado, onion, and lime wedges.