8 ounces posole (uncooked whole hominy), soaked overnight
1 cup cooked beans
1 large onion, chopped
2 cups canned or fresh chopped tomatoes
1 ristra chile, crumbled, seeds removed
1 fresh green chile, chopped
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon salt, or to taste
1/4 teaspoon ground chipotle chiles, optional
1. Drain soaked posole. Put in large pan with water to cover, plus 1 cup more. Simmer 2-3 hours, until fairly tender.
2. Add remainder of ingredients to pan, and another 2 cups water.
3. Simmer for 1 hour. You can make this as mild or hot as you like.
Source of recipe: Native Seeds/SEARCH (modified slightly).