Creamy Pumpkin Seed And Green Chile Posole

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   1.Preheat broiler with oven rack 3 inches from heat source. Set yellow onion, poblanos, serrano. tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.

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   2.Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.

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   3.Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth, Pour into pot with whole anchos(they'll fall apart as they cook) Coarsely chop poblanos and add to pot.

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   4.Stir in hominy, 5 cups broth, tsp oregano and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.

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   5. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.

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   6. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

* Per serving · 4 servings · Values may vary.