Vegan Pozole Rojo

Ingredients

• 8 guajillo chiles (about 1 1/2 ounces)
• 4 California chiles (dried Anaheim chiles) (about 1 ounce)
• 4 cups water
• 3 tablespoons avocado oil
• 1 ½ pounds fresh oyster mushrooms or lion's mane mushrooms, trimmed and roughly chopped or torn (about 8 cups)
• 1 medium-size white or yellow onion (about 9 ounces), halved lengthwise and thinly sliced (about 1 1/2 cups)
• 3 dried bay leaves
• 5 medium garlic cloves
• 5 cups drained and rinsed canned white hominy (from 4 [15.5-ounce] cans)
• 1 ½ teaspoons Himalayan pink salt, plus more to taste
• 6 to 8 cups vegetable broth (such as Zoup!), divided
• 5 cups thinly shredded green cabbage (from 1 small head cabbage)
• 8 medium radishes (about 5 ounces), thinly sliced (about 1 cup)
• 4 limes, cut into wedges
• 2 cups chopped fresh cilantro (leaves and tender stems)
• Corn tortilla chips or corn tortillas, for serving

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