1. Chop the garlic, onion, red bell pepper and zucchini squash. 2. Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes. 3. Add the red bell pepper and the zucchini and cook for another 2 minutes. 4. Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies. 5. Add the vegetable broth. 6. Stir in the canned hominy and green chilies. 7. Simmer, covered, for 45 minutes until the hominy is tender. 8. If you have time, slow cook on low for approximately 4-6 hours. 9. Serve in a bowl topped with optional garnishes and a side of warm corn tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
