Step 1

Combine beans, onions, garlic, and 6 cups of broth in a dutch oven, or slow cooker (high)

Step 2

Cook until beans in a dutch oven for 30 minutes on medium-low heat or slow cooker on high for 1 hour.

Step 3

Stir into the slow cooker, hominy, salt, cumin, salsa verde, oregano, and remaining 3 cups of water, cook for 1 hour more, or dutch oven for 30 minutes on medium heat. Salt to taste.

Step 4

Top with radishes, avocados, and cabbage.

Step 5

Note: If you prefer more Mexican Hominy than beans add another can, plus 2 cups more broth or water.