Prepare the Chile Sauce:

• In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes until fragrant, being careful not to burn them.
• Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
• Drain the chiles and transfer to a blender. Add 1/2 cup of chicken broth and blend until smooth. Set aside.

Sauté Aromatics:

• In a large pot or Dutch oven, heat the vegetable oil over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic, oregano, and cumin, and cook for an additional 1-2 minutes until fragrant.

Combine Ingredients:

• Pour in the remaining chicken broth and bring to a boil.
• Add the chicken thighs to the pot, reduce heat to a simmer, and cook for 20-25 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and shred it using two forks.

Assemble the Pozole:

• Return the shredded chicken to the pot.
• Stir in the prepared chile sauce and hominy.
• Season with salt and freshly ground black pepper to taste.
• Let the stew simmer for an additional 15-20 minutes to allow the flavors to meld.

Serve:

• Ladle the pozole into bowls.
• Garnish with chopped fresh cilantro, shredded cabbage, and sliced radishes.
• Serve with lime wedges and tortilla chips or tostadas on the side.