Directions

• Start by : Roasting the poblano and jalapeño peppers on a comal over medium-high heat until they char and blister on all sides. Turn as needed. Once ready, transfer into a bowl and cover with plastic wrap, allow them to sweat for about 5 minutes. 
• In a sauce pan cover the tomatillos with water and bring to a boil over medium-high heat. Then lower to medium-low. Allow them to cook on a gentle simmer until they soften and turn a pale green color. Remove from the water and set aside until needed. 
• Place a pan over medium heat and toast the pumpkin seeds (pepitas) until golden brown. When ready transfer into a dish and set to the side. 
• Carefully remove the wrap from the peppers. Peel the skin, remove the stem, and cut open to remove the seeds. *Note: use kitchen gloves if needed.
• Spatchcock the chicken: With the chicken breast side down, cut along both sides of the backbone and through the ribs using a good pair of kitchen scissors (sheers.) Remove the backbone. With the chicken in the same position, identify the sternum (cartilage) where the breastbone starts and cut though it. Flip the chicken and press firmly over the breast until the chicken lays completely flat. Remove any excess skin. Season with salt, spread it evenly all over the bird. 
• Brown the chicken: in a large pot, heat the oil over medium high heat and lay the chicken breast side down. Allow it to develop a golden brown color, then flip so the other side does the same. Also brown the backbone. Pour in the water. Add in the onion, garlic, mint, and 4 lbs of hominy. Allow it to reach a boil, then lower to medium low and let the chicken cook on gentle simmer for about 30 minutes or until fully cooked. Remove the chicken from the broth and let it cool down. Remove and discard the garlic, onion and mint from the broth. Keep the broth on the same heat setting. When warm to the touch, shred the chicken. Discard the bones and skin. 
• For the sauce : Add the toasted pumpkin seeds, cooked tomatillos, roasted peppers, 1 cup of hominy, green onions, spinach, radish leaves, cilantro, garlic, whole cloves, whole cumin, whole black peppercorns, dry mexican oregano, and 2 cups of water into a blender cup. Process  until completely smooth and broken down. Give the blender enough time to get it smooth because we will not strain the mixture. 
• In a pot heat the oil over medium heat. Once hot carefully pour in the sauce and stir. Swirl in 1 cup of water in the blender in order to get all of the sauce, and pour into the pot. Add the fresh epazote leaves to the pot. When boiling, reduce the heat to medium low and allow it to gently simmer for about 5 minutes. Turn off the heat and pour it into the big pot, stir it in with the broth. Let it cook for an additional 10 minutes. Add in the chicken with the green broth and let it cook for another 5 minutes. Lastly season with salt to taste and stir to combine. 
• Enjoy: serve it on a large soup bowl and top it with a sprinkle of Mexican dry oregano, onion, serranos, cabbage, avocados, radishes, and lime juice. Mix all the toppings in and enjoy with a side of tostadas.