Add chicken to large dutch oven with broth, coriander, garlic powder, and bay leaves and boil until tender and 165 degrees internally when checked with a digital thermometer - about 15 minutes.

As chicken is boiling, add onion, jalapeños, poblanos, peeled and washed tomatillos, oregano, green chiles to blender after rinsing tomatillos and removing papery hull, peeling garlic and onion, and removing seeds of peppers. Blend until completely liquid.

In a large pan with deep sides, heat olive oil about 45 seconds. Carefully stir in blended peppers and onions, and cook, stirring occasionally, until bright green sauce turns darker - about 6-8 minutes.

When chicken is cooked, remove from pot and shred - using forks or in the bowl of a stand mixer with the paddle attachment.

Add hominy to stock and stir in green sauce after cooking to darker green, constantly stirring to mix as you pour it in. Stir chicken back in stew and season with salt and pepper. Bring to a boil and let stew thicken slightly, another 5-8 minutes.

Serve with sliced radishes, slices of avocados, tortilla chips, diced raw onion, chopped cilantro, or some chips and salsa!