Chicken Pozole Verde

1. 1
   Prepare the chicken broth by placing the chicken thighs, chicken broth, bay leaves, quartered onion, peeled garlic cloves, salt, and black pepper into a large stockpot or Dutch oven. Bring the mixture to a boil, then reduce the heat to low, partially cover, and simmer for 30 minutes until the chicken is tender and cooked through.⏱ 30 min
2. 2
   Remove the cooked chicken from the pot to a cutting board and let it cool slightly, then shred it into bite-sized pieces using two forks. Strain and reserve the warm cooking broth, discarding the boiled onion, garlic, and bay leaves.
3. 3
   Roast the green vegetables by placing the tomatillos, poblano halves, and jalapeños skin-side up on a foil-lined baking sheet under the broiler for 7 to 10 minutes, or until the skins are charred and blistered. Transfer the peppers to a zip-top bag to steam for 5 minutes, then peel off and discard the charred skins.⏱ 10 min
4. 4
   Create the salsa verde by transferring the roasted tomatillos, peeled peppers, fresh cilantro, 3 raw garlic cloves, chopped onion, and 1 cup of the reserved chicken broth into a high-speed blender, and puree until completely smooth.
5. 5
   Simmer the stew by heating 1 tablespoon of oil or lard in the large pot over medium heat, pouring in the blended green sauce, and cooking for 5 minutes until it deepens in color. Pour in the remaining chicken broth, then stir in the shredded chicken, rinsed hominy, dried oregano, and ground cumin. Simmer uncovered for 15 minutes to let the flavors meld.⏱ 5 min
6. 6
   Serve hot by ladling the green pozole into large soup bowls, and let everyone customize their bowls with shredded cabbage, sliced radishes, fresh avocado slices, a squeeze of fresh lime juice, and crispy tostadas on the side.