For the chicken:

1. Pour chicken broth into a large soup pot. Add bay leaf and bring to a boil. Add chicken, allow to return to a boil and reduce heat. Cook for 10-12 minutes until done. Remove chicken from broth and allow to cool on a plate. When cool, shred into bite-sized pieces and set aside. Note: don’t overcook the chicken or it will be tough. Turn the broth heat down to a low simmer while you prepare the sauce and shred the chicken. 

For the green sauce: 

1. While the chicken is cooking heat a dutch oven or other heavy-bottomed large pot over medium-high heat. When the pot is hot, add a splash of olive oil. When the olive oil is hot, add onions, garlic, poblano and jalapeño chiles, oregano and cumin. Cook over medium heat until the onions start to take on a little color and the chiles soften. Add the tomatillos, a pinch of kosher salt and 1 – 2 cups of broth. Bring to a boil, reduce heat and simmer until the tomatillos soften and turn a darker green, about 15 minutes. 
2. While the vegetables are cooking put the roasted pepitas in a blender or food processor and whirl until they are finely ground. When the tomatillo and chile mixture is done, lift them out of the remaining broth and put them in the blender along with the ground pepitas, cilantro and lime juice. Blend or process until smooth. Add kosher salt and fresh ground pepper to taste. 

For the soup:

1. Pour the remaining liquid from the pot of chiles and tomatillos into the stock pot along with the green sauce, hominy and zucchini. Bring to a boil, reduce heat to simmer and cook for about 10 minutes until zucchini is soft. 
2. Add the chicken back to the soup pot and cook for about 5 minutes to warm the chicken back up. Do not allow to come to a boil or the chicken will be tough. 

To serve:

1. Put out bowls of the different garnishes and allow guests to add the their preferred garnishes to their individual bowls.