Red chicken pozole - cilantro

Method

• 5 split chicken breast (or boneless but the bones make a better stock) 15 new Mexico dried Chile pods 1 tbs cumin.
• 1 tbs Mexican oregano.
• Salt to taste.
• One large onion (white or yellow) 2 tbs minced garlic (or 6 cloves) 1 -2 large cans of homney (depends on how much you want ) Bay leaves.
• ..........On high heat Put chicken, half onion and half of the garlic, bay leaves (3), about 1 tbs salt into a big stock pot fill with water until chicken is covered (if it's a big tall pot make sure that you will have enough water to make enough stock for soup, it's the base of the soup.
• ..Take new Mexico Chile pods, remove stems, seeds, and any membrane ribs inside.
• ( after you remove the stems, use a little knife and just cut them open down the side)Put a medium sized sauce pan with water on to boil, once boiling add