1. Lightly salt the chicken breasts. Place them in the stockpot with the bay leaf and cover with water. Bring the pot to a boil over high heat, then cover it, reduce the heat to medium-low, and let the chicken gently poach for about 15 minutes or until it is no longer pink. Remove the chicken from the pot and let it rest until it’s cool enough to handle.

2. While the chicken poaches and cools, drain and rinse the hominy and beans. Set them aside.

3. Chop the chicken into bite-sized pieces.

4. Drain and dry the stockpot and return it to the stove. Add one tablespoon of olive oil, plus the onions, garlic, and jalapeno. Saute the vegetables over medium-high heat for about three minutes or until they start to turn golden.

5. Add the cumin, chili powder, and oregano. Stir for 30 seconds to let the spices toast.

6. Add the chopped chicken, chicken stock, and salsa verde. Bring the mixture to a boil. Cover, reduce the heat to medium-low, and let the pozole simmer for about 30 minutes.

7. While the soup simmers, prepare the tortilla chips. Preheat the broiler to high. Brush both sides of the tortillas with the remaining olive oil and sprinkle with salt. Stack three or four tortillas and cut them into quarters. Repeat with the remaining tortillas.

8. Lay the tortillas on a baking pan in a single layer (you may have to do this in two batches). Place them under the broiler for about two minutes or until they start to crisp and toast. Flip the chips halfway through so they toast on both sides. Remove them from the pan and let them cool.

9. Add the cilantro and green onion to the soup pot and stir.

10. If desired, garnish each bowl with freshly sliced radish, additional cilantro, and onion. Serve with tortilla chips.