• 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.

Note: you may have about a cup left of the salsa to enjoy with chips or something else.

• Taste and season with salt and pepper, if needed.
• To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.