In a blender, combine 3/4 cup of the warm chicken stock, 1/2 of the diced yellow onion, tomatillos, serrano, Mexican oregano, honey, cumin, garlic, and cilantro. Blend until completely smooth. Set aside.

In a large dutch oven, add a tablespoon of olive oil and heat over medium heat. Add the remaining 1/2 of onion and saute until tender, about 5-6 minutes. Add the blended tomatillo sauce and bring to a simmer. Reduce by half.

Add the remaining chicken stock, orange juice, lime juice, green chilies and hominy. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, and then add the chicken. Cook for an additional 5 minutes. Adjust seasoning to taste.

Serve hot with sliced radish, avocado, sour cream and cilantro.