In a large stockpot, heat the oil, add the onion and garlic, and sautee until the onion is transparent. Add the meat and the chicken stock to cover. The amount of stock used will depend on how thick a pozole is desired; more may be added with the hominy later on. Bring to a boil, cover, reduce heat and cook until the pork is tender.
Meanwhile, puree the softened chiles with just enough broth to allow movement of the blender blades.
Add the chile puree, marjoram, thyme and hominy and continue cooking until the hominy is tender. This will require less time if canned hominy is used.
Serve the hot pozole in deep bowls, with separate bowls of garnish ingredients on the table so that diners can add their own.