Heat the dried chilies in a pan over medium heat for a few minutes. They will begin to soften. While they’re heating, bring 3 cups of water to a simmer. Once the chilies are softened, add them to the hot water, turn off the heat, and cover for 15 minutes.

Add oil to a Dutch oven over medium-high heat. Season the chicken with salt and brown on all sides. Add the thinly sliced onion during this process to brown as well. Depending on the size of your Dutch oven, you may need to work in batches. During the last minute, add the 5 cloves of minced garlic.

Pour over the chicken broth and bring to a simmer. While you’re waiting, add the hominy, bay leaves, cumin, and oregano to the pot.

Place the soaked chilies to a blender with 3 cloves of garlic, making sure to reserve the liquid from soaking. Add 1 cup of the soaking liquid, and carefully blend. Add another cup of the liquid halfway through blending, using two cups total. Once blended, strain into a large bowl. This will help you discard the tough bits that didn’t fully blend.

Pour the red sauce into the Dutch oven with the rest of the ingredients that are simmering. Add 2 teaspoons of salt. Slightly cover, and simmer for 50 minutes.

Prep garnishes while the pozole simmers. Once finished, taste, and season with more salt if needed.

Scoop the soup into individual bowls and top with suggested toppings. Enjoy immediately.