Rinse the hominy until the water runs clear.
In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.
110 ounce can Mexican style hominy , 2 pounds chicken breasts, cut into large chunks, ½ medium white or yellow onion, 2 garlic cloves, 8 cups water, 1 tablespoon ground chicken bouillon or 1 cube, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Mexican oregano
Cook on medium high covered.
Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.
½ teaspoon olive oil, ½ medium white or yellow onion, 2 fresh jalapeños, cut into halves, 2 serrano peppers, cut into halves, 2 garlic cloves
To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.
2-28 ounce cans whole tomatillos, 1 large roasted poblano pepper, ¼ cup packed cilantro, ½ teaspoon ground chicken bouillon or ½ cube, ½ teaspoon kosher salt or more to taste, ¼ teaspoon ground black pepper or more to taste
Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.
When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.