Start by making the chicken broth and cooking the chicken. For that clean the chicken following safety standards to avoid bacteria.
In a big soup pan add the chicken cut in pieces, the onion, the cilantro, the carrots, the chicken bouillon, the oregano and the water. Cook on a low flame for 2 hours until chicken is tender and meat is easy to take off the bone. The secret for a clear broth is to cook the chicken on low flame and do not let it boil.
When broth is ready, take out the chicken and place in a dish for easy removing of the skin and shred the chicken.
Strain the broth and add the shredded chicken and the hominy and combine. Season with salt and let it simmer for few minutes on low flame.
For serving the chicken pozole use nice soup bowls, serve one or two ladles of the chicken pozole and garnish with guajillo sauce, chopped white onion, radishes and lettuce. Drizzle few drops of lime juice. You can serve the chicken pozole with cream and cheese tostadas. But this is optional.