Preheat oven to a medium or high broil

Place tomatillos, pasilla peppers, poblano pepper, onion, jalapeño, and Serrano (if using) on a parchment paper lined baking tray. Drizzle with 2 tablespoons of oil and 2 teaspoons of salt, tossing to ensure the tomatillos, peppers and onions are well coated and seasoned. Broil on the middle rack of the oven until the vegetables are soft and charred, 17 to 20 minutes. Transfer the roasted tomatillos, peppers, and onion to a high-powered blender along with 1 cup of the broth and the cilantro, and pulse until smooth. Set aside.

Meanwhile, add another 2 tablespoons of avocado oil to a large soup pot over medium high heat. Once the oil is hot, add the vegan chick'n strips and season with 1 teaspoon salt, 1 tablespoon oregano, and 1 teaspoon cumin. Cook, mixing every so often, until browned and slightly crisped around the edges, 7 to 10 minutes. Remove chick'n pieces from the pot and set aside.

Place the remaining 2 tablespoons of oil in the same pot that you cooked the vegan chick'n in over medium-low heat. Add the thinly sliced garlic and season with the remaining salt, oregano, and cumin. Cook, stirring often, for 8 to 10 minutes. You want to make sure you don't burn the garlic, so continue to stir while sautéing.

Pour in the broth, verde sauce from the blender, and hominy. Increase the heat to medium-high and bring to a boil. Once at a boil, reduce the heat back down to medium low. Cover and simmer 20 to 25 minutes.

Add the reserved chick'n pieces, and taste and adjust seasonings, if necessary. Cover and simmer an additional 10 to 15 minutes.

Serve with preferred garnishes and enjoy!