Pat dry the chicken and liberally apply the adobo seasoning. In a pressure cooker, add 8 cups chicken broth, bay leaves, half of onion, the carrots, half of garlic and 1 teaspoon salt, and then, the chicken. Set the timer and cook for 35 minutes. Let the chicken cool. Transfer to a cutting board to cool and shred with your hands. Reserve the cooking liquid.
Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until seeds begin to brown - 6 to 7 minutes. Transfer to a bowl and allow to cool completely. Finish by finely grinding in coffee/spice grinder.
Take the quartered tomatillos and remaining onions and place on a baking tray. Season with the remaining adobo seasoning. Bake in a 400 degree oven for 30 - 40 minutes. Meanwhile, char the poblanos over an open flame on your stove top. Once charred, put in a paper bag for 20 minutes. Once cooled, peel the skins off.
Add all the cooked ingredients to a blender. Add the garlic and blend. Blend into a purée.
Heat remaining oil in a 4- to 5-quart heavy pot over medium high heat. Next, add the purée. Cook, uncovered, stirring frequently, about 10 minutes. Once thickened, stir in the ground pumpkin seeds and add 1 cup of the reserved broth. Simmer for 5 minutes. Stir in pulled chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
Stir in 1/2 cup of the cilantro and serve posole in bowls topped with radish sticks, diced onions and avocado chunks.
Serve and enjoy!
Adapted from Epicurious - https://www.epicurious.com/recipes/food/views/green-pozole-with-chicken-107749