Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
Once cooked, remove the chicken breasts and cool before shredding and setting aside.
Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
Cook the bacon in a frying pan, drain the fat, and set aside.
In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low heat.
Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno (optional) for 3-5 minutes.
Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and blend until smooth. Add to a frying pan with 1 tsp of olive oil and saute for approximately 5 minutes.
Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and chicken stock and add salt to taste. Bring to a boil for about 15 minutes.