Ingreadient

• 1 cup dried cannellini beans, soaked overnight (see tip)
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped yellow onions
• 2 cups chopped seeded poblano peppers
• 3 large cloves garlic, finely chopped
• 1 tablespoon ancho chile powder
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 6 cups low-sodium vegetable broth
• 1 ¼ cups canned hominy, rinsed
• 6 tablespoons prepared tomatillo salsa
• 1 tablespoon lime juice
• ¼ teaspoon salt
• 1 cup shredded cabbage
• ¾ cup sour cream
• ½ cup sliced radishes
• ¼ cup chopped fresh cilantro