Mama Maggie's Kitchen

To Cook the Chicken:
In a large stock pot, add the chicken, onion, garlic, salt, pepper, and bay leaf.
Cover with water and cook for 1 hour.
Once cooked, remove the chicken to cool slightly.
Discard the onion, garlic, and bay leaf.
Reserve the chicken broth inside the stock pot.
Shred the chicken and set aside.
For the Salsa:
Remove the husks from the tomatillos and rinse well.
Place the tomatillos, serranos, onion, and garlic in a medium stock pot.
Cover with water and bring to boil.
Simmer for 7 minutes.
Discard the water.
Add all the ingredients from the pot into a blender.
To the blender, also add salt, lime juice, and cilantro.
Blend until smooth.
Set aside until ready to use.
To Make the Pozole:
Add the oregano, bay leaf, salt, shredded chicken, and salsa to the pot with the chicken broth.
Drain and rinse the hominy.
Add the hominy to the pot and cook covered for 10 minutes.
Serve with your favorite toppings and enjoy.