6 cloves garlic (2 smashed, 4 finely chopped)
2 pounds boneless pork shoulder
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
6 cups low-sodium chicken broth
1 tablespoon dried oregano 1 bay leaf
3 15-ounce cans garbanzo beans, drained and rinsed
Break the stems off the chiles de arbol and shake out as many seeds as possible (do not rub your nose while touching the peppers – I did – and YOWZA!). Tip: Wear food prep gloves if you have them. Put the chiles in a bowl and cover with 2 cups boiling water, for about 30 minutes, 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 large pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. 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, about 5 minutes.
In a large crock pot, stir in the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/4 cup to 1/2 cup of the chile sauce (depending on your taste). Setting the crock pot on low, carefully add the pork, onions and garlic from the large pot, let the pork cook for about 4 hours.
Lastly, stir in the garbanzo beans and continue to cook for one more hour, until the pork is tender and starts falling apart. Remove the bay leaf. Transfer the pork to a cutting board and use two forks to shred the meat then return it to the pot. Add some water or broth if the pozole is too thick. Season with salt to taste and serve with assorted garnishments.