Add the chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth to a large pot or Dutch oven. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.

Transfer the chicken to a cutting board and shred it with a fork. Set aside.

Carefully transfer the cooked tomatillos, onions, jalapeños, and garlic with a slotted spoon to a large blender. Add in 1 cup of the cooking liquid and the cilantro, and blend until completely smooth.

Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.

Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.