Add the chicken, chicken broth, onion, garlic, and bay leaves to a large pot. Season with salt and simmer until the chicken is tender and cooked through, about 25–30 minutes. *Remove all impurities for clean broth
Meanwhile, heat up 2 tbsp of Mazola® Corn Oil to toast the dried chiles, onion, and garlic. Be careful not to burn the dried chiles. Add about 1 cup of water and allow that to simmer until the chiles soften.
Blend the softened chiles, garlic, onion, cumin, oregano, and a little of the soaking liquid until smooth.
Remove fully cooked chicken and shred.
Rinse hominy and add to the pot with broth.
Cook for about 5–7 minutes, stirring occasionally.
Add chile sauce and shredded chicken back in the pot. Stir in the hominy and chicken simmer for another 20–25 minutes so the flavors come together.
Adjust salt if needed.
Serve hot with cabbage, radishes, onion, oregano, lime, and any your favorite toppings.