Soak the uncooked hominy in water for 6–8 hours or overnight then drain.(Shortcut soak: boil water and soak the uncooked hominy for the first hour the meat is cooking.) (If using pre-cooked or canned hominy, add it to the posole after the meat is cooked.)
Brown the pork chops (or chicken breasts) in the stove-top safe slow cooker insert (or other pan) over medium high heat. Transfer the insert to your slow cooker.
Add tomatillo salsa or fresh tomatillos, water, broth, onion, garlic, and salt to the pot. Add the drained, uncooked hominy and 2 cups boiling water (if using pre-cooked hominy, do not add the boiling water and wait to add the hominy until after the meat is cooked). Set slow cooker on high 4 hours or low 6–8 hours.
(Note: When I used the shortcut hominy soak, I cooked on high 5 hours, adding the hominy after meat had cooked 1 hour and then cooking 4 hours.)
After cooking time, transfer the meat to a cutting board and remove and discard (compost) the bones, onion, and garlic. Shred the meat using two forks.
Remove stem and seeds from the dried chiles. Rinse under water and put in a blender with 2 cups boiling water. Let sit for 20 minutes then add garlic clove, oregano, and blend until smooth. Pour through a strainer placed over a bowl and and press with a spoon. This will yield about 1 cup of chile sauce. Discard solids.
Add the strained chile sauce and shredded meat back to the soup .
If you're using canned or pre-cooked hominy, add it now (drained and rinsed). Heat through until hot.
When ready to serve, ladle soup into bowls and add your favorite toppings.