Vegan Pozole Recipe - Forks Over Knives

Ingredients

• 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
• 2 medium potatoes, cut into ½-inch dice (4 cups)
• 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
• ¾ medium onion, cut into ¼-inch dice, divided
• 2 tablespoons minced fresh garlic
• 2 teaspoons ground Mexican oregano
• ½ teaspoon cumin powder
• 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
• 2 teaspoons guajillo chile powder
• 2 tablespoons ancho chile powder
• Sea salt
• 3 corn tortillas, cut into ¼-inch strips
• 1 cup shredded red cabbage
• ½ bunch radishes, cut into matchsticks (½ cup)
• ¼ cup finely chopped fresh cilantro
• 3 limes, cut into wedges