In a small sauce pot, combine the red rice and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the stew.

• Peel and coarsely chop the yellow onion.
• Remove the stem, ribs, and seeds from the poblano; cut the poblano lengthwise into ½-inch-wide strips and then crosswise into ½-inch pieces. Wash your hands after handling.
• Rinse the chickpeas.
• Trim the stems from the dandelion greens; coarsely chop the greens.
• Juice half the lime; cut half into wedges for garnish.

In a medium sauce pot over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, poblano, and pozole spice blend, season with salt and pepper, and cook, stirring occasionally, until the onion and poblano are lightly browned, 3 to 5 minutes. Stir in the chickpeas, green chiles, tomatillos, and 1½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chickpeas are warmed through, 4 to 6 minutes. Remove from the heat and stir in the dandelion greens and 1 tablespoon lime juice. Season to taste with salt and pepper.
When the stew is almost done, prepare the garnishes.

• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Coarsely chop the cilantro.

Transfer the stew to individual bowls and garnish with the radishes, cilantro, and pumpkin seeds. Serve the lime wedges and rice on the side.