A lighter take on traditional Pozole, packed with summer vegetables and rich with spices
In a large soup pan, warm two tablespoons of olive oil over medium heat.
Add the diced onion, pepper, zucchini and garlic. Cook until onion is transparent.
Add the remaining tablespoon of olive oil and sprinkle with spices. Stir to combine and cook over medium for 1 to 2 more minutes until spices are well distributed.
Add fresh tomatoes to the pan, stirring to combine. Next stir in broth, tomato sauce, hominy and beans. Bring to a boil, then reduce to low heat and simmer for a minimum of 20 minutes. Tomatoes will break down, spices will meld together, your house will smell wonderful!
Served garnished with avocado and fresh jalapeno. In our home, we like to eat Pozole with warm corn tortillas.