Creating Chicken Pozole Verde can be straightforward if you follow these easy steps:

1. Cook the Chicken: In a large pot, add chicken thighs and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until the chicken is cooked through.
2. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
3. Prepare the Salsa Verde: In a blender, combine the tomatillos, garlic, jalapeño, and half of the cilantro. Blend until smooth.
4. Cook the Salsa: In the same pot, add the tomatillo mixture to the chicken broth. Stir in the cumin and oregano. Simmer for about 10 minutes to allow the flavors to meld.
5. Add Hominy: Stir in the hominy and return shredded chicken to the pot. Season with salt and pepper to taste. Simmer for another 10-15 minutes until everything is heated through.
6. Garnish: Remove from heat and stir in the remaining cilantro.
7. Serve: Ladle the pozole into bowls, and garnish with fresh lime juice, sliced radishes, avocado, queso fresco, and tortilla chips.

By following these instructions, you’ll create a stunning dish that truly represents the heart of Mexican cuisine.