Summer Vegetable Pozole gluten free dairy free vegan

Ingredients

• 3 Tablespoons olive oil divided, 2 Tablespoons and 1 Tablespoon
• 1 large yellow onion, diced (approximately 2 cups)
• 3 poblano or gypsy peppers, diced
• 1 large zucchini, diced (about 4 or 5 cups)
• 3 cloves garlic, minced
• 1 Tablespoon Chili Powder I prefer Penzey's Chili 9000
• 2 teaspoons dried oregano
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 4 cups fresh tomatoes, rough chopped
• 1 15-ounce can hominy, drained and rinsed
• 2 15-ounce can beans of your choice, drained and rinsed (I prefer pinto or kidney beans)
• 4 cups vegetable broth
• 1 15-ounce can tomato sauce
• 3 Tablespoons fresh lime juice
• 1 avocado (optional)
• 1 fresh jalapeno, sliced (optional)
• corn tortillas

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