My first making and trying pozole verde. Did I make your abuela proud???

POZOLE VERDE   CHICKEN BROTH 4 quarts water 1 white onion 1 garlic head 1.5 TBSP salt 3 lbs chicken (mixture of bone in breast, thighs and legs) 3 bay leaves 50 oz hominy   SALSA 1: 1.5 cups hominy 1.5 cups reserved chicken broth 1 jalapeno, clean and de seeded 1.5 TBSP chicken bouillon 3 cloves garlic   SALSA 2- NEED TO STRAIN ½ a bunch of spinach Handful of leaves from red radish Handful of cilantro 1 poblano peppers (roasted, skinned and de seeded) 1 anaheim peppers (roasted, skinned and de seeded) 6 tomatillos, blanched ½ tsp oregano ½ tsp peppercorn 1.5 cups reserved chicken broth FOR SERVING Shredded cabbage Red radish Onions Cilantro Salsa macha INSTRUCTIONS 1. Bring 4 quarts of water to boil, add 1 onion, 1 garlic head and 1.5 TBSP salt. Simmer for 5 minutes.   2. After 5 mins, add 3 lbs of chicken, 3 bay leaves. Cover and simmer for 15 mins. 3. After 15 mins, add 50 oz hominy. Cook for another 30 mins.   4. While we wait, roast 1 poblano peppers and 1 anahiem peppers (until black). Place into plastic bag and wait ~15 minutes for the peppers to sweat.  Then peel and deseed the peppers. (Note: I used the spine of my knife to skin the peppers. I cut a slit into the pepper to de seed)   5. Back to our chicken and 30 minutes have passed. Remove chicken, allow to cool and then shred. Also remove the garlic clove and onion, you can discard this. Reserve 3 cups of chicken broth. Turn your heat down and allow to cook, just until you make the next 2 SALSAS   6. SALSA 1: in a blender, add 1.5 cups hominy, half of the reserved chicken broth, 1 jalapeno (clean and de seeded), 1.5 TBSP chicken bouillon and 3 cloves of garlic. Blend til smooth. Pour this into the chicken broth.   7. SALSA 2: In a blender, add ½ a bunch of spinach, a handful of leaves from your radish (the red radish), a handful of cilantro, the roasted poblano and Anaheim peppers, 6 tomatillos (make sure these are blanched), ½ tsp oregano, ½ tsp peppercorn, and the remainder of the reserved chicken broth. Blend til smooth. Pour this into your chicken broth. Strain if you have too. With the leftover pulp after straining, you can discard. 8. Add shredded chicken back in. At this point, you want to check for salt. Once everything is good, you can assemble a bowl. 9. assemble a bowl with shredded cabbage, chopped cilantro, chopped onions, radish and salsa macha.