Remove the stems and seeds from the dried chile peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water.
If you are adding the pig's feet, cook them first for 1 hour and then add the pork with onion, garlic and salt to taste.
Slice the pork into 1 1/2 to 2 inch pieces and transfer to a large pot. Cover w/ water(about 12 cups), add the quartered onion, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really tender and pulls apart easily, it's ready.
Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium. Add the 2 cans of drained hominy, 2 full teaspoons of Mexican oregano(crushed),crushed chile de arbol, 1 cup of water, and the red chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 45 minutes.
If you have time to let the pozole' cook for a longer period of time, then do so. I think it always taste better, the longer it cooks.
Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon or lime. Sometimes I like to add cilantro and minced chile serrano to mine.