Place the tomatillos, poblano peppers, serrano pepper (if using), onion, and garlic into a blender. Add the fresh cilantro and a half cup of chicken broth to help it blend. Pulse until the mixture is a smooth, vibrant green sauce. Ensure there are no large chunks of garlic or pepper left behind.

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Season the chicken with salt and pepper, then sear it in the pot until lightly browned on both sides (about 3-4 minutes per side). You don’t need to cook it all the way through yet. Remove the chicken and set it aside on a plate.

In the same pot, pour in the blended green salsa. Be careful, as it might splatter. Cook the sauce for about 5 to 7 minutes, stirring frequently. This “frying” step is crucial because it mellows the acidity of the tomatillos and deepens the overall flavor of the broth.

Return the chicken to the pot. Add the remaining chicken broth, drained hominy, dried oregano, and cumin. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the chicken is tender and easily shreds with a fork.

Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir well. Taste the broth and add more salt or oregano if needed. Let it simmer for another 5 minutes to allow the flavors to meld together perfectly.

Ladle the hot pozole into deep bowls, making sure everyone gets plenty of chicken and hominy. Serve immediately with a side platter of garnishes. Encourage guests to add plenty of lime juice, radish slices, and cabbage for that essential crunch and brightness.