This hearty and comforting posole verde is made with farro and white beans, and tastes best when loaded up with all sorts of fresh toppings.
Place the peppers in the oven and char on all sides until the skins are blackened.
Preheat oven to 450 degrees F.
Toss the tomatillos with 1 tablespoon of the olive oil and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining tablespoon of olive oil, Roast until tomatillos are charred at the edges and lightly browned, about 20 minutes. Remove tomatillos but leave the onions and garlic to roast for an additional 10 minutes.
Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, cilantro and lime juice in a large soup pot. Add the remaining stock, cumin, coriander, salt, pepper and farro. Bring to a simmer over medium heat and cook until farro is tender, about 20 minutes. Stir in white beans and kale during the last 10 minutes. Serve the posole topped with the radishes, avocados, scallions and lime wedges.