With a wood pellet grill (or any offset grill) preheated to around 450-500F, roast poblano, jalapeno, onions and tomatillo until blackened and charred. Remove and place in a plastic bag for about 15 minutes to let steam.
Scrape as much of the blackened skin from the peppers as possible and place, leaving the tomatillos whole. Place in a blender or food processor and blend with 2 cloves garlic until smooth.
In a large stockpot, add hominy, chicken stock, pozole base and chicken and bring to a boil. Add salt oregano and bay leaves. Reduce to a simmer and let cook for about 4 hours.
Remove chicken and shred. Place back into pot and let simmer for another hour. When ready to eat, serve with lime, cabbage, cojita cheese, radishes and your favorite garnishes. Enjoy!