Toppings: sliced radishes, cilantro, limes, cabbage, avocado, and red pepper flakes
Season chicken with salt and pepper. In a large Dutch oven heat olive oil over medium-high heat. Once hot, add chicken, skin down and cook until skin becomes golden brown, about 5-7 minutes. Flip chicken over and add chicken broth. Once the broth comes to a boil, cover and simmer for about 10-15 minutes until the internal temperature of the chicken reaches 165 F. Turn off heat, remove chicken from the cooking liquid and transfer to a cutting board. Shred chicken using 2 forks. Discard bones and skin.
Combine the tomatillos, poblano peppers, jalapeno, garlic, onion, cilantro, oregano, and 1 cup of cooking liquid in a blender. Blend until mixture is pureed smoothly. Season with salt and pepper.
Heat the remaining cooking liquid over medium heat and add in the tomatillo mixture once hot. Simmer the sauce over medium-low heat for about 8-10 minutes until the sauce becomes a deep green color.
Next, add the hominy, and frozen corn to the liquid mixture and bring to simmer. Add the shredded chicken and cook for another 3-5 minutes until warmed. Season with salt and pepper. Serve pozole in large bowls and garnish with the toppings of your choice.
In a hurry? You can use shredded rotisserie chicken.