How to Make It
Cut 2 of the poblano chiles in quarters. Cut 1 of the onions in quarters. Process quartered poblanos, quartered onion, tomatillos, cilantro, garlic, jalapeños, and 1 cup of the stock in a blender until smooth, about 1 minute.
Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, and cook, stirring often, until tender, 2 minutes. Stir in cumin, coriander, and oregano, and cook until fragrant, 1 minute. Pour in tomatillo mixture, and bring to a boil. Reduce heat to medium-low. Stir in hominy, kidney beans, spinach, salt, and remaining 2 cups stock. Cook until spinach is wilted and hominy and beans are warmed through, about 5 minutes. Top each serving with radishes and cilantro.