Pozole Verde

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in a single layer, working in batches if needed, and brown on all sides, about 5-7 minutes per batch. Remove the beef and set aside.

While the beef browns, place the tomatillos, poblano peppers, and jalapeño on a baking sheet. Broil on high for 5-7 minutes, turning halfway, until the skins are charred and blistered. Let cool slightly, then remove the stems and seeds from the peppers.

In the same pot, reduce the heat to medium and add the chopped onion. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Transfer the charred tomatillos and peppers to a blender. Add the cilantro stems and about 1/2 cup of beef broth. Blend on high until completely smooth, about 1 minute.

Pour the green sauce into the pot with the onions and garlic. Add the remaining beef broth, browned beef, oregano, cumin, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.

Stir in the drained hominy and cilantro leaves. Simmer uncovered for another 20-30 minutes until the hominy is heated through and the broth has thickened slightly. Season generously with salt to taste.

Remove the bay leaves before serving. Ladle the pozole into bowls and top with radishes, cabbage, avocado, a squeeze of lime juice, and warm tortillas on the side.