Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.
Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
Serve with toppings, if desired.
Nutrition information per serving: 403 Calories; 153 kcal Calories from fat; 17 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 76 mg Cholesterol; 1308 mg Sodium; 31 g Total Carbohydrate; 6.7 g Dietary Fiber; 32 g Protein; 4.2 mg Iron; 3.9 mg Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.6 mg Zinc; 23.2 mcg Selenium;