Posole Verde Soup

Ingredients

• 1 package Rancho Gordo hominy, cooked (or 1 28 oz can of Juanita’s)
• 12 oz trumpet mushrooms, shredded with a fork to resemble shredded chicken
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 medium zucchini, fat dice
• 1 potato, diced
• 1 can garbanzo beans
• 2 quarts chicken-less vegetable broth (I liked Edward & Son’s cubed, but Imagine makes an oil-free low sodium shelf-stable carton)
• 2 poblano peppers
• 3 serrano peppers
• 1 pint fresh green tomatillos
• 1/2 cup toasted pumpkin seeds
• 1/2 cup fresh cilantro
• 3 cups washed and de-stemmed kale
• 1/2 tsp ground cumin
• 1 tsp dried epazote
• 1/2 tsp dried Mexican oregano
• Baked tortilla chips
• Diced avocado
• Shredded cabbage
• Julienned radishes
• Shredded romaine lettuce
• Toasted pumpkin seeds
• Fresh lime