Step 1

In a large pot, add the chicken, 1/2 onion, 2 cloves garlic, chicken broth, bay leaves, and salt. Bring to a boil, then reduce to a simmer over medium-low heat and cover. Cook for 30 minutes, skimming off any foam, until the meat is tender.

Step 2

Remove the chicken, shred it, and set aside. Discard bay leaves and use a slotted spoon to transfer onions and garlic to a blender.

Step 3

Meanwhile, preheat the broiler and position the oven rack about 6 inches from the heat source. Place the tomatillos, peppers, onion, and garlic with a pinch of salt on a baking sheet lined with foil for easy cleanup and spritz all over with olive oil.

Step 4

Broil for 5-6 minutes, keeping a close eye on them. When the tomatillos and peppers are charred and blistered, and the onion has softened, flip them over and broil for another 3-4 minutes. Remove from the oven once everything is charred and tender.

Step 5

Transfer the broiled vegetables to the blender with fresh cilantro, spinach, cumin and a cup of the broth. Blend until smooth.

Step 6

Add the green sauce, hominy and shredded chicken to the broth. Bring to a simmer and cook for 5 to 10 minutes to meld the flavors. Taste for salt and adjust as needed.

Step 7

Ladle the pozole into large shallow bowls and top with cilantro and optional toppings. Serve with tortilla chips on the side for crunch, if desired.