Place the dry chillies in a bowl and cover with boiling water and rest for 10 minutes.
In a frying pan, lightly pan fry the onion, garlic and oregano.
In a blender, add the chillies with the soaking water (remove the stems of the chillies) and the content from the frying pan. Blend until smooth for about 1 minute
In a large cooking pot, heat 3 tablespoons of oil over medium-high heat and pour in the chillie base. Reduce the heat to a simmer and cook for 30 minutes.
Add the hominy, veggie stock and bay leaves to the cooking pot. Cook for another 30 minutes.
Put the garnishes on individual bowls or serving plates and arrange around the table for each person to choose from.
Ladle the pozole into individual bowls to serve
Buen Provecho!