First make the vegan pozole broth and keep it warm over low heat. To make the green pozole, heat a medium pot over medium heat and coat it with vegetable oil. Add onion and garlic and cook for two minutes, just to soften the onion. Add pumpkin seeds and cook until they start to brown and some “pop,” about 5 minutes. Add the cumin, allspice and cloves and stir until aromatic, about 2 minutes. Transfer to a blender with tomatillos, chiles and 2 cups of stock from the pozole blanco, and purée until smooth.
In the same pot, over medium-high heat, fry the purée for about 10 minutes, until the sauce has thickened a bit. Return one cup of the sauce to the blender with the radish leaves, purée until smooth again, and return the mixture to the pot. Add the contents of pot to the pozole blanco, and add salt to taste, if necessary.
To serve, ladle into serving bowls, then pass the oregano, radishes, crushed chile, avocado, chicharrón, lettuce and limes, separately, for each guest to add to taste.