Preheat oven to 425º F.

Place poblanos, tomatillos, and jalapenos on a taking tray. Toss with olive oil and salt and pepper. Roast for 15-20 minutes until lightly charred and the peppers start to blister.

Remove from the oven and cut off the stem and remove the seeds from the peppers. Pour the peppers and tomatillos into a blender or food processor. Add cilantro and oregano and process until mixture is smooth.

To a slow cooker add chicken, chicken broth, and salsa verde mixture from the blender. Cover, cook on low for 5-6 hours.

Remove chicken to shred. Add shredded chicken and hominy to the back to the slow cooker. Cook for 1-2 more hours until ready to serve.

Garnish with avocado, cilantro, cheese, radish and limes