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Pozole Verde

2 poblano peppers
1 small jalapeño
2 teaspoons cumin seeds
3 tablespoons olive oil
1 small yellow onion (about 4 ounces), sliced
2 garlic cloves, sliced
1/2 cup chopped fresh cilantro leaves and stems
1 (14-ounce) can tomatillos, drained
3 cups water, plus more as needed
1 (25-ounce) can hominy, drained
Kosher salt, to taste
Shredded cabbage, diced avocado, sliced radishes, cilantro sprigs and lime wedges, for garnish and serving

wear gloves and mask while handling peppers

Char the peppers
transfer them to a paper bag and fold it up tight
Peel and seed the peppers, then roughly chop them.

In a large pot over medium-high heat, heat the olive oil until it shimmers. Add the onion, garlic, cilantro and chopped charred peppers and cook until the onion appears translucent, 3 to 5 minutes. Add the tomatillos and cook for about 2 minutes. Add the water and cumin, lower the heat to medium and simmer for about 10 minutes. Remove from the heat.

Using a stick blender, puree until smooth. (If using a standing blender, puree in batches as needed to avoid overflow.) Return the pot to medium-high heat and add the drained hominy. Simmer for another 10 minutes, then adjust the consistency with more water, if desired, and taste and season with salt, if desired. Serve in bowls and top with shredded cabbage, diced avocado, sliced radishes, cilantro sprigs and lime wedges.