With a wood pellet grill (or any offset grill) preheated to around 450-500F, roast poblano, jalapeno, onions and tomatillo until blackened and charred. Remove and place in a plastic bag for about 15 minutes to let steam.
Scrape as much of the blackened skin from the peppers as possible and place, leaving the tomatillos whole. Place in a blender or food processor and blend with 2 cloves garlic until smooth.
In a large stockpot, add hominy, chicken stock, pozole base and chicken and bring to a boil. Add salt oregano and bay leaves. Reduce to a simmer and let cook for about 4 hours.
Remove chicken and shred. Place back into pot and let simmer for another hour. When ready to eat, serve with lime, cabbage, cojita cheese, radishes and your favorite garnishes. Enjoy!
Find the full recipe at: https://dadwithapan.com/smoked-chicken-pozole-verde/