Boil the water with aromatics

• Bring the water to a boil in a large pot over medium-high heat.
• Add the whole onion, garlic heads and salt.
• Let it boil for about 5 minutes.

Cook the chicken

• Add the chicken pieces and the bay leaves.
• Cover and cook for 30 minutes.

Soak the chiles

• Place the guajillo, ancho and árbol chiles in a saucepan.
• Cover with boiling water and set over high heat for 10 minutes until softened.

Blend the salsa

• Transfer the drained chiles to the blender with the onion, garlic cloves, bay leaves, chicken bouillon, black pepper and oregano.
• Add the chile cooking water.
• Blend until completely smooth.

Add the hominy

• Add the white hominy to the pot with the chicken.
• Mix, cover and continue cooking for 15 minutes.

Shred the chicken

• Remove the chicken from the pot and shred it, discarding the skin and bones.
• Remove and discard the onion, garlic and bay leaves from the pot.
• Return the shredded chicken to the pot.

Add the salsa and finish cooking

• Pour the salsa into the pot through a sieve, adding broth if it is too thick.
• Mix well and check for salt.
• Cover and cook for an additional 20 minutes.

Serve

• Ladle the pozole into bowls.
• Top with cabbage, cilantro, white onion, radish and salsa macha if desired.