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|1||In a large Dutch oven or heavy 12 qt. saucepan, bring chicken stock, water & bay leaves to a boil. With tongs, carefully add the breasts, cover & simmer over low heat until cooked through, 15-20 minutes. Chicken is cooked through when checked with a thermometer inserted in the thickest part registers 165°.|
|2||Transfer chicken to a plate & shred. Keep chicken stock on the burner & turn heat down to warm. While the chicken is simmering preheat the broiler. Spread out the tomatillos, chilies, onion & garlic on a baking sheet. Broil until tomatillos are blistered, 5-8 minutes.|
|3||Remove from oven and place in a food processor/blender, add cilantro, chili powder, oregano & cumin. Puree until smooth then season, to taste, with salt. Add the tomatillo puree (scraping out everything) & hominy to the chicken stock in the Dutch oven & stir to combine. Turn heat up to medium and bring to a simmer, then add the shredded chicken & lime juice. Simmer for 5 minutes more, taste & season with salt & pepper. Serve in deep bowls with the above accompaniments on the table for people to add. Enjoy!|