Salt chicken thighs generously. In a pot, simmer chicken thighs in the stock until cooked through, around 15 minutes. Remove and shred with two forks
In a large cast iron, toast onions, garlic, tomatoes, and chiles until browned. Remove chiles and soak in boiling water for 30 minutes or until soft, remove the seeds and stem. Add everything to a blender with enough water to puree. Puree to make the Chile / tomato base
Add chicken back to the stock and the Chile puree to taste. Don't add all at first, add enough to your desired level of spice. Add oregano, and hominy and simmer for 20 minutes
Enjoy with chopped white onion, cilantro, cabbage and lime juice!
