3/4 cup dried chiles de arbol

4 or 5 dried ancho chiles

6 cloves garlic (2 smashed, 4 finely chopped)

Kosher salt

2 pounds boneless pork shoulder, trimmed and cut in half

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large white onion, chopped

8 cups low-sodium chicken broth

1 tablespoon dried oregano (preferably Mexican)

1 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