Vegetarian Posole Stew

• 4 (8 ounce) cans hominy
• 6 quarts water
• 3 tablespoons vegetable oil
• 1 onion
• 2 garlic cloves
• 1 (8 ounce) can kidney beans
• 1 (8 ounce) can black beans
• 1 (8 ounce) can cannellini beans
• 2 zucchini
• 2 yellow squash
• 4 tomatoes
• 4 dried red chilies
• 2 bay leaves
• 4 cups vegetable broth
• 1 teaspoon saffron
• 2 teaspoons fresh oregano
• 1 teaspoon fresh thyme
• 1 12 teaspoons salt

1. Seed, destemm and tear dried Red Chile Pods into 12 pieces.
2. Drain the beans, chop onion, mince garlic, dice tomatoes and finely chop the organo and thyme.
3. Heat oil in 6-quart pot over medium-high heat, and saute onion until clear, about 7 minutes.
4. Cut Zucchini and Yellow Squash in half lengthwise and into thin slices crosswise.
5. Add garlic, beans, zucchini, yellow squash and tomatoes, and saute 3 minutes more.
6. Add hominy/posole, red chile pods, bay leaves, vegetable broth and azafran.
7. Bring to a boil, and reduce heat to low, cooking 30 minutes.
8. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed.
9. Serve hot in large soup bowls with warm bread.
10. You may also consider adding cubed firm tofu in the end when it is simmering for those who want a denser protein.
11. And for those who must have a meat you may add shredded chicken or pork to this of course it is no longer vegetarian but it will soothe those craving some sort of meat.

hominy, water, vegetable oil, onion, garlic, kidney beans, black beans, cannellini beans, zucchini, yellow squash, tomatoes, red chilies, bay leaves, vegetable broth, saffron, fresh oregano, thyme, salt

Taken from www.food.com/recipe/vegetarian-posole-stew-217587 (may not work)