Blanch hominy. Fill a 6 quart pot halfway with water and bring to a boil over high heat. Drain and rinse the hominy. Once the water is boiling add the hominy and let the water return to a boil. Drain and rinse once more with cold water. Set aside. Save pot for cooking pozole.

Caramelize mushrooms. Heat 2 tablespoons of the olive oil over high heat in the largest frying pan you own. Once hot, add just enough mushrooms to cover the bottom of the pan. Let cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir and let caramelize on the other side, about 3 minutes more. Remove to a heatproof bowl and season with salt and pepper. Repeat with another 2 tablespoons of oil and another batch of mushrooms until all the mushrooms have been caramelized (I did 3 batches in my 14-inch pan).

Saute onions. Heat remaining 2 tablespoons of olive oil in the large pot you used to blanch the hominy. Set over medium-high heat and add the onions and garlic. Season with salt and let cook until starting to brown, about 3 minutes.

Add water. Add water, bouillon (or vegetable broth), and bay leaves and bring to a boil. Add blanched hominy and caramelized mushrooms and return to a boil. Reduce heat to a simmer and cook until onions are tender, about 20-30 minutes.

Prep garnishes. While soup is simmering, prep all your garnishes and arrange on the table.

Serve. Taste soup and add more salt if needed. Ladle into big bowls and let everyone top their bowl with whatever garnishes they like.