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In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.
In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.
In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
Shred the chicken into small pieces.
Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.
Add the shredded chicken, salsa verde, and hominy to the caldero with broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.