0 Place the chiles in a small pot of water, bring to a boil, reduce to a simmer and cook for 10 minutes or until chilis are softened.
1 Allow the chilis to cool to the touch and remove the seeds and stems with a sharp knife.
2 Place the chilis and 1/2 cup water from the pot into a blender or food processor and puree until smooth.
3 Place the chicken in a large stock pot with a the halved onions, garlic (unpeeled), bay leaves and 1 cup cilantro (stems and leaves). Cover with cool water. Cover with lid, bring to a boil, reduce to a simmer and cook for 35-40 minutes.
4 Heat a large skillet over medium heat, cover the bottom with a thin layer of olive oil and warm for 1-2 minutes. Pour in the chili puree and cook for 8 minutes or until it reduces and becomes darker in color and thickens.
5 Remove the chicken, cilantro, onion and bay leaf from the pot. Cool the chicken, remove the skin, bones, shred the chicken and add the meat back into the soup.
6 While the chicken is cooling, pour the chili puree, hominy and salt into the soup and simmer uncovered for 30-45 minutes. The longer you simmer, the thicker is will become.
7 Serve topped with additional chopped cilantro and other desired toppings.
