Bright green broth made with tomatillos, pumpkin seeds, and shredded chicken breast.
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In a large pot, simmer the chicken breasts in the chicken broth with half the onion and two garlic cloves until cooked through, about 25 minutes.
Remove the chicken from the pot to cool, then shred the meat into bite-sized pieces and set aside; keep the broth simmering.
In a dry skillet, toast the pepitas over medium heat until they start to pop and turn golden, then grind them into a fine powder using a blender or spice grinder.
In a blender, combine the tomatillos, roasted poblanos, cilantro, serrano peppers, remaining onion, remaining garlic, and the ground pepitas with a splash of broth.
Heat oil in a separate large skillet and pour in the green salsa mixture, frying it for about 5-8 minutes until the color darkens slightly.
Add the fried green salsa and the drained hominy into the main pot of simmering chicken broth.
Stir in the shredded chicken and Mexican oregano, then simmer everything together for another 20 minutes to allow the flavors to meld.
Season with salt to taste and serve hot with garnishes like sliced radishes, lime wedges, and shredded cabbage.
