Bean and Vegetable Posole
1 cup dried hominy
1 cup dried beans
1 small onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons chile powder
1 1/2 teaspoons whole cumin seed
3/4 teaspoon Mexican oregano
1 tablespoon olive oil
1 cup chopped tomatoes
3 small calabacitas (small squash) or zucchini, sliced into 1/4-inch slices
4 ounces fresh or frozen green beans
1 tablespoon vegetable bouillon
2 tablespoons cilantro, for garnish
Salt to taste
1. Rinse and soak hominy and beans several hours or overnight. Drain, then add to a large pot with 5 cups water; cook until tender, 2 to 3 hours, adding water as necessary.
2. In a 4-quart pan, saute onion, garlic, chile powder, cumin seed and oregano in olive oil until onion is soft, about 7 minutes.
3. Add squash and tomatoes; cook for 5 minutes, stirring occasionally. Stir in beans and hominy, along with the cooking liquid. Add green beans and bouillon. Simmer 30 minutes, adding water if the stew becomes too thick. Add cilantro and salt to taste. Serve with warm tortillas.