Posole

• 15-oz. can white hominy (posole), rinsed and drained
• 1 3/4 cups cooked black, pinto or red kidney beans or 15-oz. can beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 1 tsp. dried oregano
• 18 tsp. chipotle chili powder or cayenne pepper
• Salt to taste
• 1 Tbs. roasted garlic olive oil
• 14 1/2-oz. can diced tomatoes with green chilies or 14 1/2-oz. can Mexican-style stewed tomatoes, chopped

1. In large saucepan, combine all ingredients except oil.
2. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes.
3. Just before serving, stir in oil.

white hominy, pinto, corn, oregano, chili powder, salt, garlic, tomatoes

Taken from www.vegetariantimes.com/recipe/posole/ (may not work)