In a large pot, add the chicken thighs and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20 minutes, until the chicken is cooked through.

While the chicken cooks, prepare the salsa verde: in a blender or food processor, combine tomatillos, chopped onion, minced garlic, and chopped jalapeño. Blend until smooth.

Remove the cooked chicken from the pot and shred it with two forks. Discard the cooking water.

Return the pot to medium heat, pour in the blended salsa verde and 4 cups of chicken broth. Stir to combine.

Add the shredded chicken, drained hominy, ground cumin, dried oregano, salt, and pepper. Stir well.

Bring the mixture to a gentle simmer over medium heat and cook, uncovered, for 20 minutes, stirring occasionally.

Taste the pozole and adjust salt and spice levels as needed.

Prepare garnishes by chopping fresh cilantro and slicing lime wedges.

Ladle the pozole into bowls and top with cilantro and lime wedges. Serve immediately.