Pozole Rojo

INGREDIENTS

3/4 cup

dried chiles de arbol

or 5 dried ancho chiles

6 cloves

garlic (2 smashed, 4 finely chopped)

Kosher salt

2 lb

boneless pork shoulder, trimmed and cut in half

2 tsp

ground cumin

2 tbsp

vegetable oil

large white onion, chopped

8 cups

low-sodium chicken broth

1 tbsp

dried oregano (preferably Mexican)

bay leaf

3 15 ounce cans

white hominy, drained and rinsed

Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping