Red Pozole

2 lbs. boneless pork ribs, diced
1 onion, diced
2 cloves garlic, minced
1 29oz. can hominy
1 guajillo
1 ancho
2 tbsp. chili powder
1 tbsp. garlic salt
1 tsp. oregano (Mexican oregano, if available)

Simmer the pork, onion, garlic, and 4 c water over medium heat for 1 hour. Add the hominy with its liquid and simmer for another hour.
Soak the chiles in enough boiling water to cover them for 30 minutes. Remove from the liquid and remove the stems and seeds. Puree the chiles with 1/4 c of the soaking liquid. Add the chile puree, spices and another 4 c water. Simmer 20 - 30 minutes.
Serve with corn tortillas, lime wedges, and a little cilantro.