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Heat lard in a large heavy pot over medium high and cook poblano, jalapeño, white part of scallion, pepitas, garlic, salt, cumin and allspice, stirring occasionally, until tender, about 5 minutes.
Add tomatillos, and continue to cook, stirring occasionally, until tender and beginning to brown, 5-6 minutes.
Transfer to a blender along with 2 cups stock and puree until completely smooth.
Add puree, hominy and remaining stock to the same pot, bring to a boil, cover and reduce to medium-low and simmer for about 30 minutes.
Meanwhile, add cilantro, green parts of scallion and 2 cups of water to the blender (you don't need to rinse it out from the tomatillo puree!) and puree until completely smooth.
Add chicken and cilantro puree to pozole, remove from heat and stir to combine and let sit until chicken is heated through.
Serve pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.