Put all of the broth ingredients except for the hominy in a large pot and bring to a boil. Then reduce the heat to low and cover. Cook for 1 hour.

Roast the poblano pepper in the oven then let it sweat in a plastic bag for 20 minutes.

Then peel the charred skin from the pepper. Remove the stem and the seeds. Then chop the pepper into chunks and set aside.

Remove the papery husks from the tomatillos. Then rinse them really well under running water to remove the sticky residue.

Put the tomatillos and jalapeno in a pot and cover with water. Then bring to a boil over medium high heat. Then cover and reduce heat to medium. Cook for 5-7 minutes.

Transfer the tomatillos and jalapeno to a blender. Also add the poblano pepper, 3 garlic cloves, 1/4 white onion, 2 tsp chicken bouillon, 1 tsp of oregano, 1 tsp of ground cumin and the chopped cilantro. Blend for a minute or until smooth.

Heat up the 1 tbs of oil in another pot over medium heat. Add the blended green sauce and let it cook for about 5 minutes. Then set aside.

After the chicken has cooked for 1 hour transfer it to a bowl to cool. Strain the broth and return it to the pot.

Next, drain the canned hominy and rinse it. Then add it to the pot of chicken broth. Next, add the green sauce to the pot with the hominy. Cook on medium heat for 20 minutes.

Once the chicken has cooled remove the skins and discard. Then shred the meat. Discard the bones. Add the shredded chicken to the pot and stir. Check for salt and some if desired.

Remove pot from heat.

Serve and enjoy with lots of garnishes!