1-First, combine the 2 pounds of boneless skinless chicken thighs, 1 pound of husked and rinsed tomatillos, 1 large roughly chopped white onion, 3 halved jalapeño peppers (seeds removed for less spice), 2 cloves of garlic, 1 tablespoon of Mexican oregano, 1 teaspoon of kosher salt, and 6 cups of chicken or vegetable broth in a large pot.

2-Bring the mixture to a boil over medium-high heat, then reduce the heat, cover partially, and simmer for 40 minutes until the chicken is tender.

3-Remove the chicken from the pot and shred it using two forks, then set it aside.

4-Blend the cooked vegetables and 1 cup of cilantro including stems and leaves with 1 cup of the cooking liquid until you achieve a smooth consistency.

5-Return the blended mixture to the pot, add the shredded chicken and 2 (15-ounce) cans of drained and rinsed hominy, then simmer uncovered on medium-high for 15 minutes.

6-Adjust salt to taste, and your pozole verde is ready to serve with traditional toppings.

7-For added flair, consider variations like using an Instant Pot, as discussed in our FAQ section, to speed things up.