Creamy Pumpkin Seed and Green Chile Posole Recipe – Sunset Magazine

Ingredients

• 1 large yellow onion, cut into wedges
• 3 large poblano chiles
• 1 serrano chile
• 1 1/2 pounds tomatillos, husks removed, rinsed
• 4 unpeeled garlic cloves
• 2 dried ancho chiles, stemmed and seeded
• About 1 cup salted, roasted pumpkin seeds (pepitas), divided
• 2 cans (29 oz. each) white hominy, rinsed and drained
• 5 to 6 cups vegetable broth
• About 5 tsp. dried Mexican oregano, divided
• 1 teaspoon ground cumin
• 1 large zucchini, cut into large dice
• Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese