• Cut the chicken into one to two-inch pieces. You can brown the it if you’d like, but it is not strictly necessary. Add the chicken to a large stockpot or Dutch oven. You can also use half chicken or a whole chicken and just add it to the pot raw.
  3 pounds chicken
• Barely cover it with water.
  8 cups water
• Chop onion and smash garlic. Add them to the pot. Add the spices.
  1 onion, 4 cloves garlic
• Add salt, pepper, and spices. Bring the pot to a boil and then reduce heat to a simmer. Simmer for 1½ to 2 hours, until chicken is fork tender.
  1 tablespoons coarse kosher salt or sea salt, 2 tablespoons cracked black pepper, 1 tablespoon cumin

For the soup

• Prepare the hominy according to package directions.
  ½ cup dried hominy or one can of canned hominy (about 2 cups)
• Place peppers on a baking sheet. Broil for about 15 minutes, until the skin is blistered and black.
  5 large poblano chile peppers, 3 small jalapeños
• Carefully remove them from the oven and flip them over with tongs. Broil for another 15 minutes.
• Quickly place the peppers in a covered bowl to produce steam. Let them cool for about five minutes.
• Scrape off the blackened skin with a paring knife. Remove seeds and stem.
• Add tomatillos and peppers to your food processor bowl or blender container and pulse until a smooth paste is formed. Then add the spices.
  1 pound Tomatillas, 1 tablespoon Mexican oregano
• If you use a whole or half of a chicken, remove from the pot when it's tender. LEt it cool until it's cool enough to handle. Cut or shred the meat and remove the bones. Add the chicken meat back to the pot.
• Once the chicken is prepared, add the vegetables and hominy to the chicken and the stock in the pot. Heat through.
• Serve with any suggested toppings below in recipe notes.