Pozole Verde Con Hongos

Ingredients

• 1¼ lb. tomatillos, husks removed, rinsed
• 2 garlic cloves
• 3 poblano chiles, halved, seeds removed, coarsely chopped
• 1 serrano chile, coarsely chopped (optional)
• 1 cup salted, roasted pumpkin seeds (pepitas)
• 1 cup chopped cilantro, plus more for serving
• 1 cup chopped parsley, plus more for serving
• 3 Tbsp. chopped white onion, plus more for serving
• 6 cups low-sodium vegetable broth, divided
• 1½ tsp. kosher salt, divided, plus more
• 2 Tbsp. vegetable oil
• 2 lb. mixed mushrooms (such as white button and crimini), thinly sliced
• ½ tsp. freshly ground black pepper
• 3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained
• 2–3 radishes, trimmed, halved, thinly sliced crosswise
• Lime wedges and dried oregano (for serving)

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