1In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
2Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
3Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
4Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.