INGREDIENTS
8 cups
vegetable broth
2
poblano peppers, chopped (seeded if you don’t want it too spicy)
2
jalapenos, seeded
1 lb
tomatillos
Salt and pepper
1 cup
cilantro
4 cloves
garlic
Cooking spray
1 tbsp
dried oregano
60 oz
canned hominy, drained
3
zucchini, chopped