1. Cook the Chicken: In a large stockpot or Dutch oven, combine the chicken breasts, chicken broth, halved white onion, smashed garlic cloves, bay leaf, peppercorns, and dried oregano. Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.

2. Prepare the Salsa Verde Ingredients: While the chicken is cooking, prepare the vegetables for the green sauce. Place the husked tomatillos, quartered onion, jalapeños, and poblano pepper on a baking sheet lined with foil. Broil on high for 5-7 minutes, or until the vegetables are softened and have some charred spots. Turn them halfway through to ensure even cooking. This charring step is key to developing a deep, smoky flavor.

3. Toast the Pumpkin Seeds: In a small, dry skillet over medium heat, toast the raw pumpkin seeds (pepitas). Stir frequently for about 3-4 minutes until they become fragrant and start to pop. Be careful not to burn them. Remove from heat immediately and set aside.

4. Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. Strain the broth through a fine-mesh sieve into a large bowl to remove the onion, garlic, and spices. Discard the solids and return the clean, flavorful broth to the stockpot.

5. Blend the Salsa Verde: Combine the broiled vegetables (tomatillos, onion, peppers), the 4 fresh garlic cloves, the large bunch of cilantro, the toasted pumpkin seeds, ground cumin, and 1 cup of the warm chicken broth from your pot into a high-powered blender. Blend on high until the sauce is completely smooth and vibrant green. The pumpkin seeds act as a natural thickener and add a wonderful nutty richness.

6. Combine and Simmer: Pour the blended salsa verde into the stockpot with the remaining chicken broth. Stir well to combine. Bring the soup to a gentle simmer over medium heat. Add the rinsed and drained hominy and the shredded chicken to the pot. Stir everything together.

7. Final Simmer and Seasoning: Let the pozole simmer for at least 20-30 minutes, uncovered, to allow the flavors to meld together beautifully. The soup will thicken slightly. Taste the pozole and season generously with salt and pepper as needed. The amount of salt will depend on the saltiness of your chicken broth.

8. Serve and Garnish: Ladle the hot Chicken Pozole Verde into large bowls. Set up a garnish bar with all the toppings: shredded cabbage, sliced radishes, chopped onion, cilantro, lime wedges, diced avocado, and tortilla strips. Allow everyone to customize their own bowl. A generous squeeze of lime juice right before eating is essential to brighten up all the flavors.