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)
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.