Vermicular | Pozole Rojo

Ingredients

• 1 tablespoon olive oil
• ½ medium onion, cut into 3 thick slices
• 3 whole dried ancho chilies, stemmed, seeded
• 2 whole dried guajillo chilies, stemmed, seeded
• 1 lb pork shoulder or butt, boneless, cut into 1½" blocks
• 2 cloves garlic, chopped
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 4 cups (960 ml) chicken broth
• 1 25-oz can white hominy, drained, rinsed
• Garnish
• Cilantro, chopped onions, avocados and lime wedges