Prep: Remove husks from the tomatillos. Roughly chop or quarter the following (depending on how powerful your blender is): 1 pound tomatillos (husks removed), 2 large poblano peppers (seeds removed), 2 jalapeño peppers (seeds removed), and 1/2 of the extra-large white onion (peeled). Separately, dice the remaining 1 large poblano pepper (seeds removed) and the other 1/2 of the extra-large white onion (peeled) into small pieces for sautéing. Drain and rinse the two 15.5-ounce cans red kidney beans and the two 15.5-ounce cans white hominy. Mince the cilantro and thinly slice the radishes for garnish.

In a high-speed blender, combine the chopped tomatillos, the 2 large poblano peppers, the 2 jalapeños, 1/2 extra-large white onion, and 1 cup low-sodium vegetable broth. Blend on high until smooth, about 30 seconds. Transfer the blended mixture to a bowl and set aside.

Heat 3 tablespoons olive oil in a large stockpot over medium-high heat.

Add the diced poblano and diced 1/2 onion to the pot and sauté, stirring intermittently, until softened, about 7 minutes.

Add 6 cloves finely minced or pressed garlic, 2 teaspoons cumin (you may reserve up to 1 teaspoon more to add later if desired), 1 teaspoon ground coriander, and 1 teaspoon dried Mexican oregano to the pot. Cook, stirring nearly continuously, for about 1 minute or until fragrant.

Pour the blended tomatillo mixture into the pot and stir to combine.

Add the drained and rinsed red kidney beans and hominy, 2 teaspoons kosher salt (start with 2 and adjust to taste), 1 teaspoon freshly ground black pepper, and 1/4 cup lime juice. Stir and bring the mixture to a gentle simmer.

Simmer the pozole for about 5 minutes, or until heated through. If you prefer a more brothy pozole, add the optional additional 1+ cup low-sodium vegetable broth (or more) at this point and stir to combine.

Stir in 1/4 to 1/3 cup finely minced fresh cilantro. Taste and adjust seasoning as needed (add additional kosher salt, black pepper, or up to the remaining 1 teaspoon cumin to reach 2–3 teaspoons total, if desired).

Serve garnished with thinly sliced radishes and, if desired, cotija cheese, avocado, and additional cilantro.

Store leftovers airtight in the refrigerator for up to 5 days.