In a large pot or dutch oven, add chicken, tomatillos, onion, chilis, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.
Transfer chicken to cutting board and shred with a fork. Set aside.
Using a large slotted spoon, carefully transfer the cooked tomatillos, onions, chilis, and garlic to a large blender. Add in 1/2 cup of the cooking liquid, cilantro, and chicken bouillon powder, blend until completely smooth.
Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and adjust the seasoning, if necessary.
Serve hot! with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, and diced onions.
