Vegetarian Pozole

• 3 poblano chiles
• 2 small white onions
• 1 pound fresh tomatillos, husks removed and halved
• 1/2 cup packed chopped fresh cilantro leaves, plus more for serving
• 6 garlic cloves
• 2 jalapeno chiles, stemmed, halved and seeded
• 3 cups vegetable stock, divided (such as Swanson)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 (15-oz.) cans white hominy, drained and rinsed
• 1 (15-oz.) can red kidney beans
• 5 ounces baby spinach, chopped
• 1 1/2 teaspoons kosher salt
• Matchstick radishes

1. Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, and cook, stirring often, until tender, 2 minutes. Stir in cumin, coriander, and oregano, and cook until fragrant, 1 minute. Pour in tomatillo mixture, and bring to a boil. Reduce heat to medium-low. Stir in hominy, kidney beans, spinach, salt, and remaining 2 cups stock. Cook until spinach is wilted and hominy and beans are warmed through, about 5 minutes. Top each serving with radishes and cilantro.

chiles, white onions, fresh tomatillos, cilantro, garlic, chiles, vegetable stock, olive oil, ground cumin, ground coriander, oregano, white hominy, red kidney beans, baby spinach, kosher salt, matchstick

Taken from www.myrecipes.com/recipe/vegetarian-pozole (may not work)