Preheat the oven to high broil. Line a sheet pan with parchment and arrange the tomatillos and peppers (skin-side up) in a single layer.

Drizzle lightly with oil and broil on the third bottom rack from the top for 10–15 minutes, or until charred, blistered, and softened.

Let them cool slightly, then peel the skins off the poblanos.

Pat the chicken dry with paper towels. Place it breast-side down with the neck facing you, and use sturdy kitchen shears to cut along both sides of the backbone. Remove the backbone completely and set it aside.

Still breast-side down, cut through the cartilage located between the breastbone. Flip the chicken over and press firmly on the breast until it lies completely flat. Season both sides generously with salt.

Heat 3 tbsp avocado oil in a large (13-qt) pot over medium-high heat.
Lay the chicken breast-side down, along with the backbone, and sear until golden brown. Flip and brown the other side.

Pour in 18 cups of water, then add the garlic, bay leaves, and onion. Set aside 1 cup of hominy for the salsa, and add the rest to the pot.

Bring to a boil, then reduce to medium-low, cover, and gently simmer for about 30 minutes, or until the chicken is fully cooked.

Transfer the chicken to a tray to cool. Remove and discard the garlic, onion, and bay leaves from the broth, then lower the heat to low and keep the pot covered.

Once the chicken is cool enough to handle, shred it into thick pieces and discard the skin and bones.

Toast the pumpkin seeds in a pan over medium-low heat until fragrant and lightly browned; transfer to a dish.

In a blender, combine the toasted pumpkin seeds, roasted tomatillos and peppers, 1 cup hominy, green onions, cilantro, radish leaves, spinach, garlic, cumin, black peppercorns, oregano, cloves, and 2 cups of broth (taken from the pot).

Blend until completely smooth. The goal is not to strain—blend long enough so you don’t have to, but strain if needed.

Heat 2 tbsp of oil in a medium pot over medium-low. Pour in the sauce carefully and stir. Add 1 cup of water to the blender, swirl, and add it to the pot to catch every bit of salsa.

Bring to a gentle simmer over medium heat, then reduce to medium-low, add the epazote, and cook for 5 minutes.

Turn off the heat and pour the salsa into the large pot with the broth and hominy. Stir to combine. Bring it back to a boil over medium-high heat, lower to medium-low, cover, and gently simmer for 10 minutes.

Add the shredded chicken and simmer for another 10 minutes, covered, or until fully heated through. Season with salt to taste.

Ladle the pozole into large bowls. Top with onion, serrano or jalapeño, shredded cabbage, radishes, and a pinch of Mexican oregano (rub it between your hands first). Finish with a squeeze of lime juice and optional diced avocado.

Stir in the toppings and enjoy with tostadas on the side.