First Step: Prepare the Broth and Chicken
In a large stockpot, combine 6 cups low-sodium chicken broth, 6-8 bone-in, skin-on chicken thighs, 2 bay leaves, quartered onion, 5 whole garlic cloves, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer partially covered, and cook for about 30 minutes, until chicken is cooked through. Remove chicken from broth, shred the meat while discarding skin and bones. Discard onion, garlic, and bay leaves, but keep the broth in the pot.

Second Step: Roast the Peppers
Prepare the poblano, serrano, and optional jalapeño peppers by cutting them in half and removing stems, veins, and seeds (leave seeds if more heat is desired). Broil skin-side up for 7 to 10 minutes until charred all over. Place the peppers in a sealed plastic bag or covered bowl for 5 to 10 minutes to steam. Peel off the blackened skins for rich smoky flavor. Alternatively, roasting tomatillos and poblanos at 400°F for 30 minutes enhances earthiness.

Third Step: Blend the Green Sauce
In a blender, combine roasted peppers, 1 pound of husked and halved tomatillos, 3 cloves garlic, ½ chopped onion, ½ cup fresh cilantro, and ½ cup broth. Blend until smooth to create the vibrant pozole verde sauce.

Fourth Step: Simmer the Pozole Verde
Return the blended green sauce to the broth pot. Add drained hominy and shredded chicken. Season with 1-2 teaspoons dried Mexican oregano, ½ teaspoon ground cumin, salt, and pepper to taste. Simmer gently for 5 to 10 minutes, allowing flavors to meld.

Final Step: Serve and Garnish
Ladle the pozole verde hot into bowls. Garnish with optional shredded cabbage, thinly sliced radishes, diced white onion, avocado slices, sour cream, tortilla chips, and fresh lime wedges. Adding acidity like fresh lime juice to garnishes brightens flavors, rounding out this deliciously comforting stew.