In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Place the dried guajillo and ancho chiles in a small bowl and cover with hot water. Let soak for 15 minutes until softened.
Drain the chiles and transfer to a blender. Add 1 cup of chicken broth and blend until smooth.
Pour the chile puree into the pot with the onions and garlic. Cook for 3 minutes, stirring occasionally.
Add the remaining chicken broth, hominy, chicken thighs, ground cumin, oregano, smoked paprika, salt, and black pepper to the pot.
Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot and stir to combine. Simmer for an additional 10 minutes.
Taste and adjust seasoning with additional salt if needed.
Serve the pozole hot, garnished with lime wedges, chopped cilantro, sliced radishes, avocado slices, and shredded lettuce.
Accompany with tostadas or tortilla chips on the side.