Vegetarian Posole (Slow Cooker)

• 8 cups low sodium vegetable broth
• 2 poblano peppers, seeded
• 2 jalapeno peppers, seeded
• 1 lb tomatillo, husks removed
• salt, to taste
• pepper, to taste
• 1 small bunch cilantro
• 4 garlic cloves
• 1 tablespoon dried oregano
• 60 ounces hominy, drained
• 2 -3 zucchini, chopped
• Garnishes
• shredded cabbage
• radish (sliced or chopped)
• queso fresco
• avocado
• chopped onion
• chopped jalapeno
• tortilla chips

1. Put 1 cup of vegetable broth and all ingredients except for the hominy and the zucchini into a blender and blend until smooth. Taste for seasoning and spiciness - it should be a bit spicier than you want. Add additional poblanos or jalapenos, if necessary.
2. Add to the slow cooker with the remaining broth and the hominy.
3. Cook on low for 4 hours.
4. Add the zucchini and cook for 30 minutes longer.
5. Serve in bowls with your favorite garnishes.

vegetable broth, peppers, peppers, salt, pepper, cilantro, garlic, oregano, hominy, zucchini, cabbage, queso fresco, avocado, onion, jalapeno, tortilla chips

Taken from www.food.com/recipe/vegetarian-posole-slow-cooker-515299 (may not work)