Mushroom Chickpea Pozole

Name: Mushroom-Chickpea Pozole
Ingredients: 4 dried guajillo chiles; 2 ancho chiles; 2 chile de árbol; 3 cups water; 5 garlic cloves; 1 white onion, quartered; 2 Roma tomatoes; 1/4 teaspoon ground cumin; 1 1/2 teaspoons kosher salt, divided, plus more to taste; 8 cups vegetable stock (such as Zoup!); 6 cups sliced baby portobello mushrooms; 2 cups roughly chopped shitake mushrooms; 3 (15-ounce) cans chickpeas; 1 cup shredded green cabbage; 3/4 cup thinly sliced red onion; 1/2 cup thinly sliced radishes; Crumbled dried oregano and chile oil, for garnish; Lime wedges, for serving