Kyckling Pozole Verde

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1. 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.
2. 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.
3. 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.
4. 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.
5. 5
   Transfer the broiled vegetables to the blender with fresh cilantro, spinach, cumin and a cup of the broth. Blend until smooth.
6. 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.
7. 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.