Green Chili with Pork

2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds

2 garlic cloves, peeled and smashed

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

1/4 cup vegetable oil

1 lb ground pork

1/2 teaspoon ground cumin

1/4 teaspoon salt

1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained

1/3 cup finely chopped fresh cilantro

Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata