Pozole Verde de Hongo

Ingredients

• 1/2 head cabbage, shredded
• 6 radishes, sliced
• Kosher salt
• 2 limes
• 4 large tomatillos, husked
• 3 poblano peppers
• 1 jalapeño
• 4 cloves garlic, peeled
• 1 bunch fresh cilantro
• 3 cups vegetable broth
• 1 white onion, sliced
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon ground cumin
• Freshly ground black pepper
• One 25-ounce can white hominy, drained
• 1 dried bay leaf
• 1 tablespoon olive oil
• 15 baby bella mushrooms, sliced
• 1 bunch spinach (from a 6-ounce bag; about 8 cups)
• Corn tortillas, for serving, optional

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