Cut shoulder meat into large 1-2" pieces and remove large pieces of fat. Rinse pork then place pork pieces into stock pot and cover with 6-8 qts of water. Add half a large onion, a few cloves of garlic, 4 bay leaves, 1 tbsp of salt and then bring to boil. Boil for at least 1 hour. Watch closely at first to remove any foam that build and prevent spill overs.

In a sauce pan bring water to boil. Remove seeds from all of the chiles and place in large bowl then cover with boiling water and allow to steep for 30 min.

Once chilies have swollen, use a slotted spoon to fish the chilies out and into the blender pitcher. Add the rest of the onion (quartered up), the rest of the garlic cloves and oregano. Add 2-3 cups of chick broth. Then blend for 1 to 2 minutes until pureed. Strain into a bowl to remove large stems and skins. Use more brother if needed to help strain.

After pork has boiled for 1-1.5 hours, remove from heat and pull out meat using a tongs or slotted spoon onto to a cutting board. Remove onion, garlic and bay leaves, but retain water in stock pot. Using hands (with gloves) light shred pork and remove any fat to your liking. remove all bones. Add shredded pork back to into stock pot with left over water and bring back to a simmer. Add chile puree and rest of broth. Add cumin and stir well.

Simmer pork for 30 minutes. Then add hominy and simmer for another 30 minutes. After 30 minutes taste broth and add any additional salt if needed. At this point you may add more broth or more hominy to your liking. Some people like more hominy and some like more broth. Season if necessary.