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1
Add salt, chicken bouillon, garlic cloves, half an onion, bay leaves, and chicken to three quarts of boiling hot water.
2
Allow the water to come to a second boil, then carefully skim off any impurities that rise to the surface.
3
Rinse the precooked hominy and add it to the pot.
4
Reduce heat to medium, cover the pot, and simmer for 30 minutes until the chicken is fully cooked.
5
Remove the chicken from the pot and let it cool. Reserve 2 cups of broth to use for the sauce.
6
Blend together 3 garlic cloves, roasted poblano peppers, onion, cilantro, radish leaves, tomatillos, spinach, serrano peppers, cumin, oregano, marjoram, black pepper, and chicken bouillon until smooth.
7
Once cooled, shred the chicken into bite-sized pieces.
8
Pour the sauce into the pot with the broth, add the shredded chicken, remove the onion, and mix well. Sprinkle with oregano and taste for salt, adjusting as needed.
9
Simmer together for about 15 minutes until everything is well combined and flavors have melded.
10
Ladle into bowls, squeeze fresh lime juice over the top, and garnish with cabbage, jalapeños, green onions, and radish slices. Serve with tostadas or tortilla chips on the side.
PrimedTableBETA
