Creamy Pumpkin Seed and Green Chile Posole

Ingredients

• 2  ancho chili pepper dried stemmed seeded
• 1 leaves corn tortillas crumbled thinly sliced
• 4  garlic clove unpeeled
• 1 teaspoon ground cumin 
• 58 oz hominy white rinsed drained canned
• 5 tsp oregano dried divided
• 3 large poblano pepper 
• 1 cup roasted pumpkin seeds salted divided (pepitas)
• 1  serrano chiles 
• 1.5 pounds tomatillos rinsed
• 5 cups vegetable stock 
• 1 large onion yellow cut into wedges
• 1 large zucchini cut into large dice

Equipment

• food processor
• bowl
• baking sheet
• ladle
• oven
• pot
• broiler
• tongs

Directions

1. Preheat broiler with oven rack 3 in. from heat. 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.
2. Let cool.
3. 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.
4. 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.
5. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
6. Stir in hominy, 5 cups broth, 2 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.
7. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
8. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.