Pozole Verde

Ingredients

• 1 pound tomatillos, husks removed, rinsed
• 1 large onion, halved
• 1 jalapeño pepper, halved, seeds removed for less spice
• 2 cloves garlic
• 1 tablespoon dried oregano
• 10 cups water, divided use
• 1 teaspoon kosher salt, or more to taste
• 2 teaspoons ground black pepper, or more to taste
• 1 bunch fresh cilantro, coarsely chopped
• 4 pounds boneless, skinless chicken breasts
• 2 cans white hominy (15 ounces each), drained and rinsed
• Lime wedges, for serving
• Salsa, for serving
• Fried tortilla strips
• 6 corn tortillas
• 1/4 cup vegetable oil
• 1 teaspoon salt