In a 6-quart caldero, fill it with water and add the chicken, onion, garlic, and 1 teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the chicken is no longer pink in the middle.

While the chicken cooks, take a large bowl and fill it with hot water. Carefully add the dried chiles to the water and let them soak for approximately 10 to 15 minutes, until they have softened. Once done, drain the cooked pods and discard the water.

Remove the chicken from the pot and shred it into small pieces using two forks or your hands.

In a blender, combine 1 cup of the chicken broth you’ve cooked with the onion, garlic, and softened chiles, adding another teaspoon of salt. Blend until smooth, reserving any remaining chicken broth in the pot.

Return to your caldero and add the shredded chicken, the blended sauce, and white hominy into the pot along with the reserved broth. Bring everything to a boil again, then lower the heat to simmer for another 20 minutes. Taste and season with additional salt if necessary.

Serve the pozole in soup bowls and encourage your guests to add their garnishes according to their preference.