Preheat oven to 300℉.
Line a baking sheet with parchment paper. Slice tomatoes and tomatillos lengthwise and place cut-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 30 mins until softened.
In the meantime, fill a medium pot with water and bring to a boil. Remove from heat. Add dried guajillo chiles (stemmed and seeded- it's okay if a few seeds remain) and allow them to soak for 10 mins. Remove from the water.
In the bowl of a food processor, place roasted tomatoes and tomatillos, guajillo chiles, garlic, cumin, chile powder, coriander and 2 tsp of salt. Blend on high until no large chunks remain.
In a Dutch oven, heat 2 tsp olive oil. Add onion and shallots and saute until soft and translucent. Add in blended chile mixture, bay leaf and vegetable stock. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes.
Remove bay leaf and stir in beans and hominy. Taste and adjust salt and add a squeeze of lime if desired.
Serve with lettuce, radishes, jalapeno, avocado and lime wedges.
