In a blender or food processor, combine tomatillos, poblanos, jalapeños, cilantro, garlic, and 1 onion that has been cut into quarters. Pulse to coarsely chop. Add 1 cup of chicken stock and then puree the mixture.

In a large skillet over medium-high heat, warm 1 tablespoon of oil. Add tomatillo mixture and bring to a boil. Reduce to medium and cook, stirring occasionally, until the sauce thickens and becomes medium green, about 20 minutes. Remove from heat, add salt and pepper to taste, and set aside.

While the tomatillo mixture is cooking, in a large stockpot or Dutch oven over medium-high heat, warm remaining 1 tablespoon of oil. Add pork and cook until browned on all sides, about 5 minutes. If needed, cook in batches so the pork has room to brown. Once all the pork has browned, remove from the pan with a slotted spoon and place on a paper towel lined plate.

Dice the second onion and add to pot with pork drippings and cook, stirring occasionally, until crisp-tender, 3 minutes. Add remaining 5 cups of chicken broth, scraping up any browned bits. Add pork back to pan, then add hominy and oregano and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, for 15 minutes.

Stir in thickened tomatillo mixture and continue cooking, stirring occasionally, until pork is very tender, 1-1½ hours. Add salt and pepper and fresh lime juice, to taste.

When ready to serve, place bowls of diced avocado, sliced radish, diced onion, cilantro, sour cream, cheese, tortilla chips, and lime wedges and allow guests to garnish with toppings of their choice.