Posole Rojo

Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible

Put the chiles in a bowl, cover with boiling water, weigh down with a plate to keep submerged, and soak until soft

Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender, add the smashed garlic and 1/2 teaspoon salt, and blend until smooth

Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside

Heat the vegetable oil in a Dutch oven or pot over medium heat

Add the onion and cook, stirring occasionally, until soft

Add the chopped garlic and cook

Increase the heat to medium high, push the onion and garlic to one side of the pot, add the pork to the other side, and sear, turning, until lightly browned on all sides

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste)

Bring to a low boil, then reduce the heat to maintain a simmer

Partially cover and cook, turning the pork a few times, until tender

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart

Remove the bay leaf

Transfer the pork to a cutting board, roughly chop, and return to the pot

Add some water or broth if the posole is too thick, then season with salt

Serve with assorted toppings and the remaining chile sauce