Pozole Verde

Whenever we make this soup, we make double our normal daily amount to account for the staff requesting it for their family meal. Everyone loves the tartness from the tomatillos paired with the sweet summer corn and filling hominy. Roasting the zucchini gives the soup a bit more richness and depth of flavor, but if you’re short on time, you can simply throw it in the pot and the resulting soup will be just as delicious.