In a small pot, place the guajillo, ancho, and japanese peppers in 2 cups of water and boil until soft; about 5 minutes
place softened peppers with remaining water into a blender with the onion (chopped to blend easier) garlic, and remaining 2 cups of water. Blend until you have a smooth consistency. Set aside.
In a large stock pot (6 quart or larger) heat olive oil and a couple slices of onion for about 5 minutes. Remove onion and place chicken in the pot.
Add salt, pepper, oregano, cayenne pepper, paprika and bay leaves to the pot.
Pour your Pozole base into a strainer over the pot. Let the liquid freely come out of the bottom into the pot. You can help this a long with a spoon. you’ll still have a lot of the base left in the strainer, but you’ll want as much liquid as possible to come through into the pot.
Add hominy, chicken stock, and water to the pot. Bring to a boil, then reduce to a simmer. Let cook for about 4 hours.
Turn heat off after 4 hours, then let rest for 30 to 60 minutes. Serve with a wedge of lime, shredded red cabbage, sliced radishes, onion, cilantro, and a little tapatio, cheese or jalapenos if you like. Enjoy!