In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, diced jalapeño, and diced poblano pepper. Sauté for 3-4 minutes until translucent.

Stir in 4 minced garlic cloves and 4 husked and rinsed tomatillos, cooking for another 4-5 minutes until soft.

Transfer the mixture to a blender with 1 cup of chicken broth and a handful of fresh cilantro. Blend until smooth.

Pour the blended mixture back into the pot, add the remaining 5 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1 bay leaf, and a pinch of salt. Stir well.

Add 1.5 pounds of chicken thighs or breasts to the broth. Bring to a boil, then reduce to a simmer, cover, and cook for 30 minutes.

Remove the chicken, shred it with two forks, and return it to the pot with 2 cans of hominy. Stir gently.

Simmer uncovered for an additional 10 minutes, tasting and adjusting flavors as needed.

Serve the pozole in bowls with various toppings like cilantro, avocado, radishes, and lime wedges.