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!