Remove the stems and seeds from the chile guajillo. Remove stems only (if any) from chile de arbol.

In a skillet, drizzle in 1 tbsp of avocado oil and heat to medium. Add the dried chiles and spread out evenly. After a minute or two they should become aromatic. Toss and turn them for 1 minute.

Add the onion and garlic and saute for 2 minutes. Mix in the peppercorns, cumin seeds and ½ tsp of oregano. Toss and stir for 30 seconds.

Pour in 2 cups of reserved broth. Bring up to a light simmer. Cover, turn off the heat and let ingredients sit for 10-15 minutes.

When ready, transfer all of the ingredients from the skillet including all of the liquid to the blender. Add 1 cup broth, seafood (or chicken) base and salt, to taste. Blend on high until smooth. If not using a power blender like a Vitamix, strain the sauce into a bowl using a wire mesh strainer. Set aside.

Heat 2 tablespoons of oil in a large pot to medium. After several minutes, pour in the sauce from the blender. Bring it up to a simmer and cook for 15 minutes. Taste for salt.

To the chile sauce, pour in the remaining broth. Stir in the hominy and the 2 tsps of oregano. Stir well to combine. Bring to a boil, reduce to a simmer. Taste for salt and cook for 15 minutes.

Add in the cleaned shrimp. Stir well to combine. Cover and remove it from the heat. Let it sit for 5 minutes. Serve with your favorite garnishes.