Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt, and pepper. Bring to a boil, reduce heat to a simmer, and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic, and bay leaves, leaving the broth in the pot.

Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.

Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins, and seeds. Place the peppers on a baking sheet cut side down and broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag, tie the bag, and allow to steam for 5-10 minutes. Peel off the outer layer of skin.

Add the roasted peppers, cilantro, tomatillos, 3 cloves garlic, and ½ cup chopped onion to the blender. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add the blended sauce to the pot with the broth.

Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper to taste. Cook for 5-10 more minutes.

Ladle soup into bowls and top with thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.