Vegan Pozole Rojo

Name: 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