In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 diced jalapeño, and 1 diced poblano pepper. Sauté for 3-4 minutes until the onion is translucent.

Stir in 4 minced garlic cloves and 4 husked tomatillos, cooking for an additional 4-5 minutes until softened.

Transfer the mixture to a blender, adding 1 cup of chicken broth and a handful of fresh cilantro. Blend until smooth.

Return the blended mixture to the pot, add the remaining chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 bay leaf. Bring to a gentle boil.

Add the chicken to the boiling broth. Reduce heat to low, cover partially, and simmer for about 30 minutes.

Remove the chicken, shred it, and return it to the pot with 2 cans of drained hominy. Cook uncovered for another 10 minutes.

Taste and adjust seasoning with chicken bouillon, salt, and black pepper as needed.

Ladle the Chicken Pozole Verde into bowls and serve with optional toppings.