Mexican Posole w/Pork

• 3 – 31/2 pounds pork butt, marbled with fat, chopped into small cubes

• 3 tablespoons cooking oil
• 6 cloves garlic, minced
• 1 tsp salt
• 2 tsp crushed oregano
• 1/2 tsp cumin powder
• 1/4 tsp pepper
• 1 tsp garlic powder
• 3 bay leaves
• 10 cups beef broth
• 1 can (28oz) enchilada sauce, Las Palmas
• 1 1/2 cans (28oz) red chile sauce, Las Palmas
• 2 tablespoons chile powder
• 1 large can white hominy
• 2 cups hominy liquid