In a large casserole add the water, 2 Bay leaves, peppermint, half an onion, 2 garlic cloves, 2 big spoons of salt and the chicken.
Let it boil for about 45 minutes, medium heat.
Strain the hominy corn, rinse it and let it soak on clean water.
Chop the tomatillos, serranos and half onion.
Add them to a pan with olive oil, salt and pepper. Medium heat.
Grill the poblano pepper until they change to a dark green-black color.
Latino tip: put them inside a plastic bag so it easier to peel them.
Mix all the ingredients in a blender, adding 1 cup of the chicken brot, 3ts of salt, 3 ts of oregano, and 2 garlic cloves.
Take out the chicken and let it cool off.
Add the corn and the salsa to the casserole.
Let everything boil one last time for 10 minutes.
Serve with the shredded chicken, lettuce, avocado, raddish, onion, sour cream… and of course tostadas.
