4 servings (serving size: about 1 1/3 cups)
Heat oil in a large saucepan over medium- high heat; add andouille, and cook 1 minute. Add bell pepper and zucchini; cook 1 minute, stirring occasionally.
Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.