Place the chicken broth in a soup pot. Add the chicken, onion, and bay leaves. Bring to a boil, then turn down to a simmer. Simmer, partially covered, until the chicken is cooked through and tender, about 30 minutes.

Meanwhile, heat the oven to high broil. Cut the poblano peppers and the jalapeño peppers in half and remove the seeds and the ribs. Place skin side up on a baking sheet.

Add the tomatillos and the garlic to the baking sheet.

Transfer the baking sheet to the oven and broil until the skin on the peppers has charred, about 7-10 minutes.

Remove the poblanos from the tray and transfer the poblano peppers to a bowl and immediately cover it with plastic wrap. Let the peppers sit for about 10 minutes to steam, then remove the skin from the peppers.

Return the baking sheet with the tomatillos, jalapeños, and garlic to the oven and continue to broil until charred, about 3-5 minutes longer. Remove from the oven.

Once the chicken is cooked though, remove it from the pot to a cutting board. Remove the onion and bay leaves and discard. Let the chicken cool slightly, then remove the skin and the bones and discard. Shred the meat.

Combine the poblano peppers along with the roasted jalapeños, tomatillos, and garlic to a blender. Add the chopped onion and cilantro. Add about 1 cup of the cooking liquid to the blender, and blend until smooth. Return the blended sauce to the soup pot.

Add the shredded chicken back into the soup pot. Stir in the hominy and the oregano. Season with salt and pepper.

Let the soup simmer for 5-10 minutes.

Serve the soup with your choice of toppings.