Season pork with salt and pepper. In a large pot over medium heat, combine pork, onion, garlic, broth, and cumin. Add enough water to cover pork. Bring to a boil, then cover, reduce heat to medium-low or until it simmers. Continue to simmer 1 ½ hours, skimming foam off top as needed. While meat is cooking, in a small heatproof bowl, soak chiles in 2 cups boiling water for 30 minutes. Transfer chiles and about 1 cup soaking liquid to a blender. Blend until smooth, adding more water if necessary. Add chile puree to meat pot and stir to combine. Cover and continue to simmer, stirring occasionally, until pork is very tender, about 1 ½ hours longer. Remove meat from broth and shred into bite sized pieces. Return meat to broth and stir in pinto beans.

Serving Suggestion: Spoon into bowls and top with radishes, cabbage, and red onion.