Place the pork in the bottom of your slow cooker. Warm a splash of oil in a skillet and sauté onion, garlic, and oregano until fragrant (about 5 minutes). Transfer to the slow cooker over the pork. Add enough water to submerge everything and cook on Low for 8–10 hours.

Simmer the rinsed chile pods in water until softened (~10 minutes). Blend the chiles and about 2 cups of their liquid until smooth—no need to strain. The puree imparts deep flavor and vivid color.

At around the 5–6 hour mark, stir in the hominy and chile puree. Add garlic powder, onion powder, and salt to taste. Continue cooking until your pork achieves ultimate tenderness and the broth develops rich, stewy depth.

Ladle the posole into bowls while hot. Gather garnishes such as shredded cabbage, chopped onions, radishes, cilantro, lime wedges, dried oregano, tortilla chips, or tostadas—and top each bowl generously for freshness and crunch.