Combine chicken, ¼ piece of onion, 3 garlic cloves, bay leaves, and ½ tablespoon sea salt in a 5-quart stock pot with enough water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer for 40 minutes or until chicken is cooked through. Reserve chicken broth and transfer pieces of chicken to a large bowl to cool. Shred chicken once cooled and set aside.

Place hominy, 8 cups of water and 1 tablespoon sea salt in a large pot over medium heat. Boil for 30 minutes. Remove from heat and set aside.

Place tomatillos, jalapeño , serrano and enough water to cover in a large saucepan over medium-high heat. Boil for 10 minutes. Drain and let cool. Pull off stems from chiles.

Place boiled tomatillos, jalapeño, serrano, chopped poblano, ¼ piece onion, 2 garlic cloves, pepitas, oregano, cilantro, spinach, watercress, ½ tablespoon salt, cumin, black pepper and 1 cup water in a blender. Blend until smooth.

Heat cooking oil in a large saucepan over medium heat. Add green sauce and simmer for 10 minutes. Transfer to the pot with the hominy and strain in 4 cups of the leftover chicken broth. Add shredded chicken and heat over medium heat until pozole is heated through; about 8 minutes.

Ladle on to a large bowl and top with lettuce, avocado, radishes, watercress, oregano, onion and a squeeze of lime juice.