20-Minute Easy Vegan Pozole Verde

Blender

• roughly chop or quarter all ingredients depending on how powerful your blender is:
• 1 pound tomatillos husks removed
• 2 large poblano peppers seeds removed
• 2 Jalapeno peppers seeds removed
• ½ of 1 extra-large white onion peeled
• 1 cup low-sodium vegetable broth or more if needed to get your blender moving

Stockpot

• 3 tablespoons olive oil
• 1 large poblano pepper seeds removed and diced small
• ½ of 1 extra-large white onion peeled and diced small
• 6 cloves garlic finely minced or pressed
• 2 to 3 teaspoons cumin start with 2 and add more to taste later, if desired
• 1 teaspoon ground coriander
• 1 teaspoon dried Mexican oregano regular dried oregano may be substituted
• two 15.5-ounce cans red kidney beans drained and rinsed
• two 15.5-ounce cans white hominy drained and rinsed
• 2 + teaspoons kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• ¼ cup lime juice or to taste
• 1 + cup low-sodium vegetable broth optional or more if desired
• ¼ to ⅓ cup fresh cilantro finely minced; or to taste plus more for garnishing if desired
• radishes sliced thin for garnishing
• cotija cheese optional for garnishing
• avocado optional for garnishing
• cilantro optional for garnishing