1bunchfresh thyme,rinsed, tied in a bundle with butchers twine
1bunchfresh oregano,rinsed, tied in a bundle with butchers twine
2tablespoonschicken flavor Better Than Bouillon
In a large pot add chicken, onion, garlic, and salt. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Over medium heat bring to a boil then reduce heat and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. Skim off foam while simmering. Add more water as needed to keep chicken covered while simmering.
Carefully transfer chicken to a cutting board. Remove onion and garlic and discard. Allow to cool.
Add hominy, thyme, oregano, and better than bouillon to the chicken stock. Bring back to a simmer and cook until hominy is soft about 1 1/2 hours.
When cool enough to handle shred into bite-sized pieces. Discard bones and skin.
When hominy is soft, remove thyme and oregano bundles and add chicken back to pot. Heat through. Adjust salt and pepper to taste. Ladle into individual bowls, top as desired and serve.