• Peel and coarsely chop enough onion to measure 1 cup [2 cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup]; set aside for garnish. 

In a large sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the coarsely chopped onion and chili spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Meanwhile, prepare the hominy and beans.

• Rinse the hominy and pinto beans.

To the pot with the onion, add the hominy, beans, tomatillos, green chiles, and 1½ cups [3 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the liquid has thickened and the ingredients are heated through, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the remaining garnishes.

• Thinly slice the radishes. 
• Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
• Coarsely chop the cilantro.

Transfer the pozole to individual bowls. Garnish with the cabbage, radishes, avocado, cilantro, and finely chopped onion and serve.