Simmer the chicken broth

• Place the chicken thighs in a pot with the onion, the whole head of garlic, the bay leaves and the chicken bouillon.
• Add water to cover, bring to a boil and skim off the impurities from the surface.
• Cover and cook until the chicken is fully cooked.

Blend the salsa verde

• Add the tomatillos, jalapeños, roasted poblano peppers, onion, garlic cloves, cilantro, cumin and oregano to a blender.
• Add a couple of ladles of the chicken broth and some salt.
• Blend until really smooth so you don't have to strain it.

Prepare the hominy

• Open the can of hominy with the can opener.
• Drain and rinse the hominy.

Shred the chicken

• Remove the cooked chicken from the pot and shred it, discarding the skin and bones.

Simmer the posole

• Add the blended salsa back to the pot along with the rinsed hominy.
• Cover and let it cook, then return the shredded chicken to the pot for the last part of the cooking.

Serve

• Ladle into bowls and top with chopped onion, cilantro and plenty of lime juice.