20-Minute Easy Vegan Pozole Verde

Blender - To a large canister of a high-speed blender, add all ingredients, and blend on high power until smooth, about 30 seconds; set aside.

Stockpot - Add the olive oil, poblano, onion, and saute over medium-high heat for about 7 minutes, or until vegetables have softened; stir intermittently.

Add the garlic, cumin, coriander, oregano, and cook for 1 minute, or until fragrant, stirring nearly continuously.

Add the blender canister mixture to the stockpot and stir to combine.

Add the beans, hominy, salt, pepper, lime juice, stir, and allow the mixture to simmer for about 5 minutes, or until hot. Optionally, if you prefer a more brothy pozole, add an additional 1 cup vegetable broth, or more if desired.

Add the cilantro, stir to combine, and taste the pozole. As necessary, add additional salt, pepper, or spices. I added about 3 heaping teaspoons kosher salt in total. Tip - If your pozole tastes at all flat or bland, it likely needs more salt.

Garnish with radishes and optionally with cotija, avocado, additional cilantro, or your favorite pozole garnishes. Recipe will keep airtight in the fridge for up to 5 days.