4 or 5 dried ancho chiles
8 cloves garlic (3 smashed, 5 chopped)
3 lbs cubed pork butt (trim some of the excess fat)
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large onion, chopped
8 cups low-sodium chicken broth
1 bay leaf
1 large (6 lb 12 oz) can white hominy drained and rinsed
thinly sliced radishes
crushed tortilla chips
Rub the pork with the cumin and 1/2 teaspoon salt; set aside.
Break the stems off the dried chiles and shake out as many seeds as possible. Put chiles in a bowl and cover with boiling water; weigh down the chiles with another bowl or plate to keep them submerged and soak until soft, about 30 minutes. Transfer chiles and 1 1/2 cups of the soaking liquid to a blender. Add smashed garlic and blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
Heat the oil in a dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes. Add chopped garlic and cook 2 minutes. Remove onion and garlic,and set aside. Increase heat to medium high, add pork, sear until lightly browned on all sides, about 5 minutes. Add onion and garlic back to the pot.
Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 3/4 cup to 1 cup of the chile sauce (more or less to your liking). Bring to a low boil, then reduce to a simmer. Partially cover and cook, stirring occasionally, for about 3 hours.
Stir in the hominy and continue to simmer, uncovered, until pork starts to fall apart, about 1 more hour. Add salt to taste if needed.
Serve with the assorted toppings and remaining chile sauce.