Instant Pot Pozole Rojo

Name: Instant Pot Pozole Rojo
Ingredients: 3 ounces guajillo or dried New Mexico chiles (about 12), stemmed and seeded; 2 ounces ancho chiles (about 4), stemmed and seeded; 1 ounce cascabel chile (about 5) stemmed and seeded; 1 tablespoon vegetable oil; 3 pounds boneless pork shoulder; 1 tablespoon dried oregano, preferably Mexican, plus more for serving; 1 teaspoon whole black peppercorns; 2 heads garlic (about 20 cloves), separated and peeled; 2 whole cloves; 1 white onion, sliced, plus chopped white onion, for serving; Kosher salt; One 14- to 16-ounce bag dry hominy (pozole), picked through and rinsed; 1 bunch fresh cilantro, plus additional leaves, for serving; 1 bunch fresh mint; 1 bay leaf; Thinly sliced cabbage, thinly sliced radishes, fried tortilla strips, crumbled queso fresco, crema and lime wedges, for serving