Preparation

Place dried chilis in a medium bowl and cover with boiling water.  Let sit for 30 minutes. Reserve ½ cup of the soaking liquid. In a blender, add chilis, reserved water, and 3 cloves of garlic. Puree until smooth. 

In a large dutch oven, heat oil over medium high heat. Season pork with salt, pepper, and cumin. Brown in batches for 2-3 minutes per side, removing with a slotted spoon to a plate. If needed, add a bit more oil to the pot and add onion, green pepper, and garlic. Lower heat to medium low and stir mixture until softened, 7 minutes. Add chicken broth, water, and oregano, and bring to a simmer. Add pumpkin and chili puree, stir until smooth. Add pork to mixture. Lower heat to a simmer and cook, covered, for 1 hour. Check frequently and add more water if it seems dry. After one hour, add hominy and beans, stir to combine. Cook, covered, one more hour, stirring and checking liquid level. Taste for seasoning and add more salt and pepper if needed. Serve in individual bowls and garnish with chopped avocado and cilantro.