Add all the chicken pieces to a large stock pot. 

Add ½ onion, 2 garlic cloves, salt and pepper.

Add water. About 5-6 cups. Enough to cover the entire chicken. 

Put a lid on the pot and cook for 1 hour. 

Remove the chicken from the pot and let cool slightly. 

Reserve all the liquid.

When the chicken is cool enough to handle, shred. 

Return the shredded chicken to the pot. 

Add the hominy and oregano.

Pour remaining water into the pot.

Add chicken bouillon. 

(You can omit the chicken bouillon and use chicken broth instead).

Cover and bring to a boil. 

Reduce heat and cook for 45 minutes.

Serve and add desired toppings.