In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add 1 diced onion, 1 chopped jalapeño, and 1 chopped poblano pepper. Sauté these aromatics for 3-4 minutes until the onions become translucent and fragrant.

Next, stir in 4 minced garlic cloves and 6 halved tomatillos into the pot. Continue to sauté for about 4-5 minutes until the tomatillos soften.

Carefully transfer the sautéed mixture to a blender and add 1 cup of chicken broth and a handful of fresh cilantro. Blend until completely smooth.

Return the blended sauce to the pot and pour in an additional 5 cups of chicken broth, along with 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 bay leaf, and salt to taste.

Incorporate your choice of 1.5 pounds of chicken into the pot, reduce the heat, and let it simmer uncovered for about 30 minutes.

Once cooked, remove the chicken and shred it before returning to the pot with 2 cups of rinsed hominy.

Allow the pozole verde to cook for another 10 minutes, adjusting seasoning as desired.

Serve hot, garnished with toppings like sliced radishes, avocado, and lime wedges.