Green Pozole-Seitan & Hominy Stew

Being vegan, there is a considerable amount of food I choose not to eat. That being said, I like to try everything vegan, that I have never had before. I've really only heard of hominy a few times but never gave much thought to what it was. Hominy is white corn kernels that have been treated with lye which keeps the seeds germ from sprouting. Grits are often made from hominy and I love those, so what am I waiting for? Hominy is found dried or canned and I picked up a big can. Upon trying them out of the can they had a strong masa/corn tortilla flavor and I knew they would go great simmered in a stew.
After doing some research I came across a lot of recipes for Pozole, a stew made from hominy and varied meats.

My version uses green chilies and bright tomatillos simmered slowly with shredded seitan, hominy and a whole array of fresh garnishes ranging from radish slices to avocado and toasted pumpkin seeds.

Green Pozole
4 tbl extra virgin olive oil, divided
1 yellow onion, small dice
1-4oz can mild green chilies
1 lb tomatillos, roughly chopped
3 garlic cloves, minced
10oz seitan, thinly sliced strips
1 tsp salt, divided
1 tsp cumin
1 tsp dried oregano
1-30oz can hominy, drained and rinsed
4 cups no-chicken vegetable broth
1 avocado, diced
2 radishes, thinly sliced
1 green garlic stalk (or scallion), sliced on the bias
4 corn tortillas, cut into strips and toasted
1 lime, sliced into wedges
1/2 cup toasted pumpkin seeds

In a large pot, heat 2 tbl of oil and saute the onions and green chilies over medium-high heat for 5 minutes until soft. Add the tomatillos, garlic and 1/2 tsp salt and saute for 10 more minutes until the tomatoes have softened. Transfer to a food processor and pulse until the consistency of salsa verde (coarse but not pureed). Set aside while you prepare the seitan.
In the same pot, add 2 tbl of oil and saute the seitan with 1/2 tsp salt, cumin and oregano until golden brown. Deglaze with a touch of vegetable broth if it sticks to the bottom of the pan. Make sure to scrape up all the bits. Add the hominy, tomatillo mixture and vegetable broth and bring to a boil. Reduce to a simmer and cook for 30 minutes.
Garnish with avocado, radish, green garlic, tortilla strips, lime wedges and pumpkin seeds.