Pozole blanco recipe from Cesar's Killer Margarita's Chef Lulu Duran

Name: Pozole blanco recipe from Cesar's Killer Margarita's Chef Lulu Duran
Cuisine: Mexican, Latin American, American
Ingredients: Shredded lettuce (iceberg preferred); Cilantro; Lime wedges; Chile de árbol (powder or flakes); White onion, diced; Sour cream; Queso fresco, crumbled; One fresh chicken (Chef’s tip You can use all white meat, all dark meat or whole chicken.); 2 lbs. hominy (Chef’s tip For practicality, canned hominy is perfectly fine, and what I usually use. There is fresh hominy, but it must be cooked beforehand and usually takes the same amount of time to cook as beans.); 5 quarts water; 5 bay leaves; 1/3 tsp. of whole black pepper; 5 cloves of garlic; 1 whole onion; 2 tbsp. kosher salt; 1 tbsp. oregano (Chef’s tip Lace all your spices in a cheesecloth and tie it with butcher’s/kitchen twine; drop the packet into the pot while the chicken is cooking. This eliminates the need to fish everything out afterward.)