Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, jalapeño, and poblano peppers. Sauté, stirring often, for 3 to 4 minutes until the onion turns translucent.

Stir in the minced garlic and husked tomatillos. Cook, stirring regularly, for 4 to 5 minutes until the peppers have softened. Remove the pot from the heat.

Transfer the cooked vegetable mixture to a blender. Pour in about 1 cup of the chicken broth (cold is fine) and add the fresh cilantro. Blend until completely smooth, adding a little more broth if needed to help it blend.

Return the blended sauce to the pot. Add the remaining 7 cups of chicken broth, dried oregano, ground cumin, ground coriander, bay leaf, and 1 teaspoon of salt. Stir to combine.

Add the chicken thighs to the pot. Bring the soup to a boil over medium heat, then reduce the heat to low. Cover the pot partially and simmer for about 30 minutes, until the chicken is tender and cooked through.

Remove the chicken to a plate or cutting board and shred it with two forks. Return the shredded chicken to the pot and stir in the drained hominy.

Cook uncovered over medium heat for 10 minutes. Taste the soup and stir in the chicken bouillon if it needs more depth. Simmer for about 5 more minutes, then season with additional salt and ground black pepper to your liking.

Ladle the pozole into bowls and serve with your choice of toppings like sliced radishes, avocado, jalapeños, lime wedges, cilantro, shredded cabbage, or tortilla chips.