2 tablespoons olive oil

1 large onion peeled and chopped

1 jalapeño pepper seeded, deveined and chopped

2 poblano peppers seeded and chopped

6 garlic cloves minced

1 pound tomatillos husked, rinsed and quartered

8 cups chicken broth divided

1 small bunch fresh cilantro leaves and tender stems

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 bay leaf

1 teaspoon salt

2 pounds boneless and skinless chicken thighs or breast

2 (15-ounce) cans hominy drained and rinsed

1 teaspoon chicken bouillon optional

Ground black pepper to taste

Toppings: Thinly sliced radishes, avocado, jalapeños, lime wedges, fresh cilantro, shredded cabbage, tortilla chips