Vegan Pozole

Name: Vegan Pozole
Cuisine: Latin American, American, Mexican
Ingredients: 2 (25-ounce) cans hominy, rinsed and drained (5 cups); 2 medium potatoes, cut into ½-inch dice (4 cups); 4 medium carrots, peeled and cut into ½-inch dice (2 cups); ¾ medium onion, cut into ¼-inch dice, divided; 2 tablespoons minced fresh garlic; 2 teaspoons ground Mexican oregano; ½ teaspoon cumin powder; 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup); 2 teaspoons guajillo chile powder; 2 tablespoons ancho chile powder; Sea salt; 3 corn tortillas, cut into ¼-inch strips; 1 cup shredded red cabbage; ½ bunch radishes, cut into matchsticks (½ cup); ¼ cup finely chopped fresh cilantro; 3 limes, cut into wedges