corn oil, as needed
2 medium onions, chopped (yellow preferred)
1/2 tablespoon chili powder, divided
1/2 teaspoon cumin, divided
1/4 teaspoon coriander, divided
1 (10 ounce) can dark kidney beans
1 (10 ounce) can black beans
1 16 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes, plain or any Mexican style
1 (10 ounce) can white hominy
1 tablespoon peanut butter
1 (6 ounce) can chopped chilies
hot sauce, to taste
1. Saute the onions with 1/2 the chili powder, cumin and coriander in the corn oil.
2. Dump everything into a crock pot and add enough water to your liking. I usually fill up the pot.
3. Cook on low until the hominy turns orangey/yellow and the broth turns a nice brick red color (about 8 hours or so in the crock).