You can use canned or bagged hominy. Rinse the hominy until the water runs clear. Place it in a pot with water, garlic, onion, fresh herbs, and salt to taste. Separately, blend the soaked chiles with a bit of their soaking liquid and strain the mixture.

Cook the hominy until it starts to burst, about 3 hours. Add the red chile sauce, chicken bouillon powder, and the reserved chicken broth. Simmer for 1 more hour so the hominy absorbs the flavors. You can add the shredded chicken at this point to let it continue to add flavor. Serve with the garnishes.

This chicken breast recipe was taken from an old magazine and written in a notebook. I never checked what it was called, but it's simple and delicious.