Posole Verde

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3 tablespoons canola oil

1 white onion, chopped

1 tablespoon chopped garlic

1 tablespoon toasted cumin seeds, ground

1/2 teaspoon toasted anise seeds, ground

9 cups chicken stock

5 boneless, skinless chicken breast halves

4 Yukon gold potatoes, diced

3 (15-ounce) cans white hominy

2 roasted, peeled and seeded poblano peppers

1 jalapeno, seeded and chopped

5 chiles de arbol, seeded

3/4 pound tomatillos, husked and quartered

1/2 bunch chopped cilantro leaves, plus more for garnish

4 leaves romaine lettuce

1/2 tablespoon Mexican dried oregano

1/2 tablespoon chopped garlic

Salt and freshly ground black pepper

Sliced avocado, for garnish

Sliced radishes, for garnish

Queso fresco, for garnish

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