In a large pot, heat a drizzle of oil over medium-high heat until shimmering. Add the boneless, skinless chicken thighs and cook for about 5–7 minutes, flipping until they are lightly golden on all sides. Once browned, remove the chicken from the pot and set it aside.

In the same pot, lower the heat to medium and add chopped tomatillos, diced green chiles, and onions. Sauté these ingredients for 5–7 minutes, stirring occasionally until the onions become translucent.

Return the browned chicken to the pot, layering it atop the sautéed veggies. Then, pour in the hominy and chicken broth, stirring gently to combine. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover the pot, and let it simmer for at least 30 minutes. Allow those vibrant flavors to come together fully.

Remove the chicken to shred it using two forks. Add the shredded chicken back into the pot along with the chopped cilantro. Stir gently to incorporate.

Ladle the hot Chicken Pozole Verde into bowls and serve immediately with lime wedges and your choice of toppings.