Vegetarian Pozole-Mexican Stew

Ingredients:

1. 2 large chiles (poblano) wiped clean and stemmed
   • 1 large chopped red onion
   • 1/4 cup olive oil
   • 3-4 large garlic cloves, chopped
   • 2 teaspoons ground cumin
   • 2 teaspoons dried oregano, preferably Mexican
   • 1/8 teaspoon ground cinnamon
   • 2 cans (28 ounce) whole canned tomatoes
   • 6 cups vegetable broth
   • 3 (28-ounce) cans white hominy drained and rinsed
   • 2 yellow zucchini, cut into 1/2-inch pieces
   • 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
2. Toppings:
   •  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.
3. 1. Add poblano chile  and onion  to pot and sauté, stirring, 5 minutes.  Add the rest of the veggies and saute additional 3-4 minutes.
   2. 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.
   3. 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...