Editing Hearty green pozole (section)

== Steps and instructions ==
# Toast the pumpkin seeds in a dry pan over medium heat. Stir them often and in a few minutes they'll start browning and making popping sounds. Put them aside at this point.
# Turn off the heat and toast the dry oregano for a few seconds until it becomes aromatic and starts to turn brown (but before it burns!). Set aside to cool with the pumpkin seeds.
# Blend the tomatillos, poblanos, onion, cilantro, and garlic. If you're using a blender, add the cup of water. If a food processor, no water needed! Either way, the results will be very green and liquidy and have a promising aroma.
# Heat oil in a large heavy stock pot. Add the green goop you just made in the previous step. It will sizzle and could begin to sear and smoke. This is good! Add some salt and let it simmer for ~10 minutes stirring occasionally. It should get darker in color and thicker.
# While the green goop is simmering, use the now-empty blender or food processor to puree the pumpkin seeds and oregano. You should add some broth or water to the mix, resulting in a sort of smooth, coarse paste. 
# Add the pumpkin seed oregano paste to the simmering cauldron of green stuff and stir. Reduce the heat a bit and cover partially to avoid potentially painful spattering. Let this cook for another ~10 minutes, stirring occasionally to prevent sticking to the bottom of the pot. It should continue to thicken and deepen in flavor.
# Add the remaining broth and bring to a simmer. Add the hominy (along with the cooking liquid if you softened it yourself), cover partially, and return to a simmer for at least 10 minutes more.
# Add the diced vegetables (mushrooms, chayote, zucchini), cover partially and simmer until the veggies get tender (if you've made a very big pot, just return it to a simmer and turn off the heat because it will stay warm for a while). Taste and adjust seasoning as needed.
# Serve with garnishes!