Pozole Verde

Place chicken thighs, quartered onion, 2 garlic cloves, 2 teaspoon salt, and broth in a large pot. Bring to a boil, skim any foam, and simmer uncovered 35 minutes.

On a baking sheet, broil tomatillos, poblanos, and jalapeños for 6-8 minutes, turning once, until charred and soft.

In a blender, add roasted tomatillos and chilies, remaining garlic, cilantro, and parsley. Blend with 1 cup hot broth until smooth.

Remove chicken from broth and shred. Discard onion and garlic from the pot.

Heat vegetable oil in a skillet. Add green sauce, sauté 5-6 minutes until fragrant and slightly thickened. Stir in oregano.

Return shredded chicken to broth. Add green sauce and hominy. Simmer 15-20 minutes, taste, and adjust salt.

Serve hot with assorted garnishes: sliced radishes, shredded lettuce, avocado, chopped onion, cilantro, lime wedges, and tortilla chips.