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1
Bring three quarts of water to a boil and add salt, chicken bullion, garlic cloves, half an onion, and bay leaves.
2
Add the chicken and allow it to come to a boil, then skim off any impurities that rise to the surface.
3
Add the rinsed precooked hominy, reduce heat to medium, cover the pot, and cook for 30 minutes until the chicken is fully cooked.
4
Remove the chicken from the pot to cool, and set aside two cups of the broth for making the sauce.
5
Blend together three garlic cloves, roasted poblano peppers, onion, cilantro, radish leaves, tomatillos, a handful of spinach, chile serranos, ground cumin, marjoram, oregano, black pepper, and chicken bullion until smooth.
6
Shred the cooled chicken into bite-sized pieces.
7
Return the broth and hominy to the pot, add the green sauce and shredded chicken, and mix well. Add oregano and taste for salt, adjusting as needed.
8
Simmer together for about 15 minutes until all the flavors are well combined, then serve your finished green chicken pozole.
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