In a large stockpot, combine the diced chicken, onion, garlic, and chicken broth. Bring to a boil, then reduce to a simmer.

Cook uncovered for 30–40 minutes, skimming any foam or impurities from the top.

Remove the chicken and set it aside to cool. Discard onion and garlic but keep the flavorful broth.

Preheat oven to 400°F (200°C). Place tomatillos, poblanos, and serrano’s on a baking sheet.

Drizzle with oil and roast for 15–20 minutes, until soft and slightly charred. Let cool, then peel and deseed peppers if desired.

In a blender, combine roasted tomatillos, poblano peppers, jalapeño (if using), cumin, oregano, and about 2 cups of the reserved broth.

Blend until smooth and vibrant green.

Add the hominy to the remaining broth in the pot. Bring to a simmer and cook for 10 minutes.

Stir in the green sauce and diced cook chicken. Season with salt and pepper to taste.

Simmer for 20–30 more minutes to deepen the flavor. I like to garnish with Chopped cilantro, Small diced Onions, avocado, Sliced Radishes and shredded Napa Cabbage serve with limes.