Season the chicken generously with salt, pepper, and garlic powder.

Heat olive oil in a large pot over medium heat.

Add the chicken pieces and brown them lightly on all sides.

Pour in enough water to fully cover the chicken.

Add the bay leaves to the pot.

Add the halved onion and garlic cloves.

Season the broth with salt or chicken bouillon to taste.

Skim off any foam that rises to the surface as the broth begins to boil and then simmer the chicken until fully cooked and tender.

When chicken is done, remove from the pot and put aside to shred.

Remove the onion, garlic, and bay leaves from the broth, and skim any remaining foam so the broth is clean before adding the hominy and green sauce.

Add the tomatillos to simmering water.

Cook the tomatillos until they turn pale yellow-green and tender, then drain and set aside.

Roast the poblano and jalapeño peppers directly over the flame until the skins are blistered and charred.

Place the roasted peppers into a sealed container or plastic bag and let them steam for 20–30 minutes so the skins loosen.

Continue roasting any remaining peppers until evenly charred.

Add pumpkin seeds to a dry pan and toast over medium heat until lightly golden and fragrant.

Peel the charred skins off the steamed peppers.

Remove the stems, seeds, and membranes from the peppers, then slice them.

Add the cleaned peppers to the blender.

Add the cooked tomatillos to the blender.

Add the onion, garlic, cilantro, oregano, cumin seeds, whole cloves, peppercorns, chicken bouillon, and toasted pumpkin seeds.

Add cilantro

Add 2 cups of reserved chicken broth and blend until smooth.

Pour the blended green sauce into a pot with a little oil and bring it to a gentle simmer.

Add the fresh epazote sprig to the simmering sauce so it can infuse its flavor, then remove it after simmering.

Simmer the sauce until it deepens in color and thickens slightly.

Pour the simmered green sauce into the pot with the broth and hominy.

Season the pozole with bouillon or salt to taste.

Add the shredded chicken back into the pot.

Stir everything together and let it simmer gently for about 15 minutes so the flavors blend.

Check the hominy to ensure it is plump and tender.

Ladle the pozole into bowls.

Top with shredded cabbage.

Add sliced radishes.

Add chopped cilantro.

Finish each bowl with a squeeze of fresh lime juice. Serve hot and enjoy.