Add the chicken, onion, garlic, bay leaf, and salt to a large pot. Cover with water.
Remove the stems from the dried chiles, the seeds, and veins. Place in a stock pot and cover with water. Bring to a boil. Let sit until pliable.
Add the rehydrated chiles, garlic, onion, salt, water to a blender.
What makes this pozole “RED” or “ROJO” is the sauce.
Once the chicken is cooked, remove everything in the pot except for the broth. Strain the chile sauce into the pot.
Remove the onion, garlic, bay leaf and all bones. Discard them.
To the chile pot, add the bay leaf, salt, oregano, rinsed hominy, and shredded chicken. Give everything a stir.
It should taste flavorful and robust, not spicy. From here, it does not take long to cook. Time to chop up the toppings.
Add your favorite toppings and enjoy. So much flavor in a bowl!