Preheat the oven to 450°F. On a sheet pan or in a large baking dish, toss the tomatillos, onions, and jalapeños with enough oil just to coat and a large pinch of salt. Roast, stirring now and then, until they're soft and a little browned, 20 minutes.

Transfer the roared vegetables to a blender along with 1 cup of the stock and purée until completely smooth (be very careful blending hot ingredients). Transfer the mixture to a large pot along with the rest of the stock, the cilantro, and the hominy. Bring the mixture to a boil, lower the heat, and simmer for 15 minutes, or until all the flavors have completely gotten to know each other. Season the soup to taste with salt.

Remove the cilantro and serve the soup along with bowls of avocado, cilantro leaves, scallions, radishes, and lime wedges an whatever you like.