||Transfer the tomatillo and the jalapeño into a blender and blend with the cilantro, onion, garlic and oregano. Add water as needed to get a thick sauce.
||Drain the hominy and incorporate it with the green sauce in a new pot. Add the chicken stock and bring to a boil. Taste and season with salt to taste.
||Serve and top with the shredded chicken. Garnish with anything, from sliced avocado and radishes to tortilla chips and shredded lettuce.