Place soy strips and guajillo chilis in separate bowls. Cover each with warm water. Soak 15 to 20 minutes.
Drain soy strips, squeezing out water. Heat oil over medium heat in a saucepan. Add soy strips along with soy sauce,
garlic powder, onion powder, and cumin. Cook about 5 minutes, stirring occasionally.
Blend chilis with soaking water into a purée. Strain and add puréed sauce to pot. Bring to a low boil, then simmer 20 to 30 minutes. Add water, bay leaves, and oregano. Bring to boil, reduce heat and simmer for few minutes to blend flavors. Add hominy. Cook for another minute to heat thoroughly.
Ladle pozole into individual serving bowls. Serve hot.