Start by roughly chopping or quartering the tomatillos, poblano peppers, jalapeño peppers, and white onion. This step will depend on how powerful your blender is. If you have a high-powered blender, you can get away with bigger chunks.
In a blender, combine the chopped tomatillos, poblano peppers, jalapeños, and white onion. Add 1 cup of low-sodium vegetable broth. Blend until smooth and creamy. If the mixture is too thick, add a bit more broth to help it along.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the diced poblano pepper, diced onion, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
Pour the blended mixture into the pot with the sautéed vegetables. Add the cumin, ground coriander, and dried Mexican oregano. Stir well to combine and let it simmer for about 5 minutes.
Stir in the drained and rinsed red kidney beans and white hominy. Season with kosher salt and freshly ground black pepper. Allow it to simmer for another 5 minutes to heat through.
Taste your pozole and adjust the seasoning as needed. If you like it tangier, add lime juice to taste. For a thinner consistency, feel free to add more vegetable broth.
Ladle the pozole into serving bowls. Top with fresh cilantro, sliced radishes, diced avocado, and crumbled cotija cheese if desired. Enjoy your vibrant and flavorful 20-Minute Easy Vegan Pozole Verde!
