Place the pork and water in a slow cooker. Cook on low for 8 hours. Remove the pork and coarsely shred the meat. Skim the fat from the broth; you’ll have about 2 cups of broth. Reserve.
In a blender, combine half of the oregano, red wine vinegar, chicken broth, pork broth, garlic cloves, onion, flour, and sea salt, and liquefy. Place the broth mixture into a very large (at least 14-quart) pot or divide recipe into two 8-quart pots. Repeat blending process with remaining oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, flour, and sea salt and add to pot.
Add shredded pork, red chile sauce, drained hominy, and water to the pot. Partially cover and bring to a boil. Taste and add more red sauce, a bit at a time, to adjust the spice level to your liking. Lower the heat and simmer for 45 minutes. If necessary, season with salt.
Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with fresh or toasted bolillos (rolls).
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