* 2 cups dried posole, or 3 to 4 cups canned with water (Mexican Style hominy)
* 6 qt. water
* 3 Tbs. vegetable oil
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 zucchini, cut in half lengthwise and into thin slices crosswise
* 2 yellow squash, cut in half length-wise and into thin slices crosswise
* 4 tomatoes, diced
* 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
* 2 bay leaves
* 4 cups vegetable broth
* 1 tsp. azafrán
* 2 tsp. finely chopped fresh oregano leaves
* 1 tsp. finely chopped fresh thyme leaves
* 1 1/2 tsp. salt
1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.
SERVES 6 TO 8
Per Serving: Calories: 230, Protein: 4g, Total fat: 7g, Saturated fat: g, Carbs: 40g, Cholesterol: mg, Sodium: 690mg, Fiber: 4g, Sugars: 9g