Salt chicken with one tablespoon of Diamond Crystal Kosher Salt at least two hours in advance.
In a large stock pot, bring chicken, onion, garlic, celery, and remaining tablespoon of salt to a boil with enough water to cover chicken by three inches (about 4 liters) over medium-high heat. Once water comes to a strong boil, cook ingredients for 30 minutes. Once chicken is fully cooked and pot is cool enough to handle, strain broth into another pot and reserve both chicken and broth. Discard onion, garlic, and celery. Once slightly cool, shred chicken.
While chicken is cooking, toast chiles on a comal or over an open flame until lightly charred all over. Alternatively, you may broil them in the oven for about 5-10 minutes or until blistered and slightly blackened. Place chiles in a plastic bag and allow to “sweat” for 30 minutes, then carefully remove the charred skin by hand or by scraping lightly with a dull knife. Remove seeds if a less spicy pozole is desired (I leave them in!).
Next, place chiles, bell pepper, onion, garlic, tomatillos, spinach, cilantro, and oregano in blender with just enough water to get your blender going. Blend until completely smooth, about 60 seconds.
In a separate pot, heat oil over medium to high heat. Once hot, add green salsa mixture and sauté for five minutes, moving frequently to avoid burning. Lower heat to lowest setting and allow to simmer for an additional 15 minutes. Once green salsa has reduced slightly, add chicken broth and bay leaves. Bring mixture to a boil and cook for 30 minutes over medium-high heat. Next, add hominy and then reduce heat to low and allow to simmer for an additional 30 minutes. Taste and adjust for salt if necessary. At this point your pozole broth is ready, but you can keep it on the lowest setting until ready to serve.
To serve, pour hominy and broth over shredded chicken. Garnish with sliced radishes, shredded cabbage, dry oregano, crushed red pepper, and a squeeze of fresh lime juice. Serve alongside warm corn tortillas with butter or crispy tostadas and Mexican crema or fresh avocado salsa. ¡Provecho!