Pozole Verde

Ingredients

• Pozole
• 1 white onion
• 2 poblano chiles
• 3 serrano chiles
• 4 medium-size tomatillos (about 8 ounces)
• 6 garlic cloves
• ½ cup raw hulled pumpkin seeds (pepitas)
• ½ cup fresh cilantro, roughly chopped
• 1 cup leafy greens, such as spinach or kale
• 8 cups vegetable stock
• Kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon dried Mexican oregano
• One 29-ounce can white hominy, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Kernels from 3 large ears of corn (about 2 cups)
• 1 chayote, pitted and diced into bite-size pieces (see note)
• Olive oil, for drizzling
• 2 avocados—peeled, pitted and sliced
• 1 cup finely shredded red cabbage
• ½ cup sliced serrano chiles
• ¼ cup dried Mexican oregano
• 3 limes, cut into quarters
• 1 watermelon radish, thinly sliced into bite-size wedges
• Tortilla chips
• Roughly chopped fresh cilantro