Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt in the pot.
Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.
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Notes
Sensitive to spice? Poblano peppers are usually not spicy, but every now and again, you get a surprise spicy poblano. Once you chop the poblanos, smell them and decide if you want to add the jalapenos.Not a fan of chicken? You can use pork roast as well.