Boil the chicken broth

• Bring the water to a boil in a large pot.
• Add the salt and the bone-in chicken and bring back to a boil.
• Skim the surface to remove impurities from the broth.

Roast the chiles and tomatillos

• Add the serrano chiles, the habanero and the tomatillos to the pot.
• Let them cook until they change color, a couple of minutes.
• Transfer them to the blender.

Cook the hominy with the chicken

• Return to the pot and add the precooked hominy, the garlic, the onion and the bay leaves.
• Reduce the heat to medium low, cover and cook.
• After the cooking time, remove the chicken from the pot.

Build the green sauce

• Transfer some of the broth to the blender.
• Add the chicken bouillon, all the spices, the garlic cloves, a piece of onion, the radish leaves and the cilantro.
• Add the lettuce leaves, the roasted poblanos and the roasted hatch chiles, then blend until smooth.

Add the sauce to the pot

• Remove the onion and the head of garlic from the pot.
• Pour in the green sauce, using a little broth to rinse out the blender.
• Mix well and bring to a simmer, then taste for salt.

Shred the chicken and finish

• Shred the chicken and return it to the pot.
• Taste for salt and adjust if needed.
• Mix everything and simmer for another 15 minutes.

Serve

• Ladle the pozole into bowls and serve hot.