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SOUP: Add tomatillos, onion, jalapeño, garlic, oregano, 4 cups water, salt and pepper to a large pot. Bring to a boil, reduce heat, cover and simmer 15 minutes.
Using a large slotted spoon, remove tomatillos, onion, jalapeño and garlic from the broth and add to a blender with 1 cup of the cooking water and cilantro. Start blender on low, then work up to high until ingredients are smooth. Taste and add salt as needed.
Add blended sauce, chicken and the remaining 6 cups water to a large pot. Bring to a boil, reduce heat, cover and simmer 30-45 minutes or until chicken is fork-tender. Remove from pot and shred.
Add shredded chicken and hominy to the pot. Simmer 15 minutes. Taste and adjust seasoning.
FRIED TORTILLA STRIPS: Slice tortillas into ½-inch strips. Heat oil in a skillet over medium-high heat. Add tortilla strips in batches, stirring often, and fry until crispy and lightly browned. Remove from oil, place on a paper towel-lined plate and sprinkle with salt.
Serve soup hot with tortilla strips. The pozole and salsa.