2 green cousa squash (green squash) cut into 1/2 inch pieces
8 tomatillos washed, cut in 1 inch pieces
2 green peppers cut in 1/2 inch pieces
half green cabbage sliced in small pieces
1 T chipotle sauce or canned chopped chipotle peppers
Freshly ground salt and black pepper
chopped onion, sliced radishes, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls, sour cream , black olives, and cilantro to top.
Add poblano chile and onion to pot and sauté, stirring, 5 minutes. Add the rest of the veggies and saute additional 3-4 minutes.
Add canned tomatoes, veggie broth, hominy, and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until veggies are tender, about 20 minutes. Season to taste with salt and pepper.
To serve the stew, surround it with small bowls of the toppings and garnish their servings as you like! Enjoy and add any extra vegetables you like...