Heat the olive oil in a large pan until just hot. Add the onion and fry for 1-2 minutes to soften lightly. Now add the poblano peppers, bell peppers, jalapeño, pumpkin seeds, garlic, bay leaves, oregano, cilantro, tomatillo and salt & pepper.
Pour over 8 cups of just boiled water.
Place the whole chicken portions on top then using a spoon, push into the liquid to submerge.
Season well with salt & pepper, then bring to a simmer. Reduce the heat to low and simmer gently (covered) for 45 minutes.
Remove the bay leaves and discard, then remove the chicken and set aside to cool.
Add the sour cream and using a stick blender or food processor, blend the soup until smooth. Squeeze over the lime then add the drained hominy and return to the heat for 5 minutes to warm through. Remove from heat.
Remove the skin and strip the chicken from the bones (discard the skin and bones) and tear or chop the meat into small pieces. Add this to the soup and adjust seasoning as needed.
Spoon the soup into bowls and drizzle over a little sour cream. Scatter some freshly fried corn tortilla chips, chopped radish and a couple of wedges of avocado. You might also like to squeeze over a little more lime just before eating.