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Vegetarian Posole

A bit of cornbread or a couple of tortillas make a bowl of this into a meal.  I especially like it with Honey Corn Muffins.

1 C baby lima beans, soaked

2 T olive oil
3 onions, chopped
1/4 C pumpkin seeds

2 16 oz cans hominy, rinsed & drained; or 2 C hominy corn, cooked until just tender
3-4 C peeled, chopped winter squash (about one medium butternut)
1-2 dried chipotle chiles, soaked, seeded and chopped finely, or 2 fresh hot red peppers
1/3 C pumpkin seeds, ground finely
2 t cumin seed, freshly crushed or ground
1/2 t freshly ground black pepper
1 qt summer vegetable stock

1 16 oz can whole peeled tomatoes, coarsely chopped, with their juice.
1 t salt   

Cover the limas with water, bring to a boil, and turn off the heat to let soak overnight.

Saute the onions and pumpkin seeds in the olive oil until the onion is translucent.

Add the hominy, squash, ground seeds, chilis, spices and stock.  Simmer until limas are tender (about 1 1/2 hours).  

Stir in the tomatoes and salt to taste.  Correct the spices if needed, and serve.

Freezes well.

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