Put the chicken breasts, cilantro, onion, garlic cloves, bay leaves, bouillon and black pepper in a pot and cover with water.

Bring to a boil then reduce heat to medium low and cover. Cook for 15 minutes or until the chicken is cooked through.

Remove the chicken breasts from the pot and transfer to a plate. Discard the cilantro. Once the chicken has cooled down enough shred it and set aside.

Add the chilies to a pot and cover with 4 cups of water. Bring to a boil then turn off the heat and cover the pot. Let the chilies soak for 20 minutes.

Transfer the chilies to a blender along with 2 cups of fresh water. Also add the onion and garlic from the chicken broth to the blender. Then add the chicken bouillon, oregano and ground cumin to the blender. Blend until smooth.

Dump the water that was in the pot from soaking the chilies. Dry the pot and add 1 tbs of oil to it. Heat up over medium heat. Strain the sauce into the pot using a fine mesh strainer. Let the sauce cook for 5 minutes.

Rinse the hominy and add it to the pot with the chicken broth. Then pour in the red sauce. Cook over medium heat for 20 minutes.

Next add the shredded chicken to the pot and stir. Cook for a few more minutes. Check for salt and add some if needed.

Serve and enjoy!