Grind the peptias and cumin seeds in a spice grinder or blender until finely ground.

Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat.

When the oil is hot, add the tomatillos, garlic, onion, and jalapeno to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.

Carefully transfer the roasted vegetables to a food processor or blender and process along with 1/4 cup/5 g chopped cilantro and 1 teaspoon salt.

Add the remaining 1 tablespoon oil to the pot over medium heat. Return the puree to the pot and cook, stirring frequently until thickened, about 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup/240 ml stock. Bring to a simmer and then add the remaining 1 1/2 cups/360 ml stock, chicken, and hominy.

Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1/4 cup/5 g chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week. Serve with accompaniments.