4 lb spatchcocked whole chicken (or equivalent thighs, drumsticks, and/or breasts)

1 tbsp kosher salt

1 tsp black pepper

5 tbsp olive oil, divided

2 lbs prepared hominy (or one 29 oz can hominy)

2 bay leaves

Knorr chicken bouillon and/or additional salt to taste

3 poblano peppers

3 jalapeño peppers

3 serrano peppers (optional, for spice)

6 tomatillos

1 medium onion, diced

4 garlic cloves, crushed

½ bunch cilantro

1 tbsp Knorr chicken bouillon

2 tsp Mexican oregano

1 tsp cumin

2 cups water

Optional toppings: cilantro, red radish (thinly sliced), shredded iceberg lettuce or cabbage, avocado slices, lime wedges, diced onion, sliced jalapeños, tostadas served with sour cream and hot sauce