Turn the oven on broil at 500° F/260° C.

Spread tomatillos, poblano and serrano peppers on a large tin foil rimmed baking sheet. Broil for 5 minutes until blackened and charred. Let cool 10 minutes.

Meanwhile, finely chop the yellow onion and garlic cloves. Add them to a bowl.

Once cooled, finely chop the roasted tomatillos, poblanos, and serrano peppers and add them to the bowl.

Cut the whole chicken into 10 pieces.

• If you haven’t broken down a chicken yet, check out the video for how I do this.

Next, heat a thin layer of vegetable oil in a large Dutch oven over medium-high heat.

Liberally season the chicken pieces with salt and pepper.

Add them to the Dutch oven to sear and brown on all sides. Set the browned chicken pieces on a plate and turn the heat to medium-low.

To the same pot that the chicken was browned in, add the bowl of chopped vegetables, ground spices, and a pinch of salt to the pot. Sauté, stirring occasionally, for 10-15 minutes.

Set the heat to low and sauté for another 15-20 minutes until everything is caramelized and reduced.

Pour in the chicken stock and deglaze the pot.

Add the browned chicken pieces. Bring the soup to a simmer and cook, uncovered, for 20-30 minutes.

Remove the chicken pieces and shred them, picking out any bones or inedible pieces. Return the shredded chicken to the soup and add the hominy.

Taste it and add salt and pepper as needed.

Serve in bowls and top with pickled red onion, sliced jalapeño, crema, radish, cilantro, cotija, fresh squeezed lime, or any other desired toppings.