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Creamy Pumpkin Seed and Green Chile Posole Recipe

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1 large yellow onion, cut into wedges
3 large poblano chiles
1 serrano chile
1 1/2 pounds tomatillos, husks removed, rinsed
4 unpeeled garlic cloves
2 dried ancho chiles, stemmed and seeded
About 1 cup salted, roasted pumpkin seeds (pepitas), divided
2 cans (29 oz. each) white hominy, rinsed and drained
5 to 6 cups vegetable broth
About 5 tsp. dried Mexican oregano, divided
1 teaspoon ground cumin
1 large zucchini, cut into large dice
Accompaniments: corn tortillas, cilantro leaves, thinly sliced green onions, and crumbled cotija cheese



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