Posole

Ingredients

3 roasted jalapenos, chopped

1/2 cup prepared salsa verde (green tomatillo salsa)

1 tbsp canola oil

1 large onion, diced

3 cloves garlic, chopped

2 stalks celery, diced

2 yellow pattypan squash, cut into 3/4 inch chunks

1/2 tsp ground cumin

1/4 tsp ground black pepper

1/4 tsp dried thyme

1 tsp dried oregano

2 15-ounce cans hominy, drained

1 15-ounce can white kidney beans

4 cups vegetable stock (bouillon cube or pre-prepared)

Directions

Heat the oil in a large soup pot over medium heat. Cook the onion, garlic, celery, squash, cumin, pepper, thyme and oregano until the onion softens (about 5-10 minutes). Add the chopped jalapenos, salsa verde, hominy and beans and mix well. Stir in the vegetable stock and bring to a boil. Reduce to low heat and simmer for 30 minutes to 1 hour, until the squash are soft and the flavours are blended.

Serve Posole stew in large soup bowls. Possible garnishes: cilantro, chopped peppers, green onions or lime wedges. Makes 6 to 8 servings.