Instructions: 4 Cups cooked yellow hominy (or 2 16-oz. cans) 1 teaspoon ground cumin 2 Tablespoons fresh chopped cilantro

Saute the onion and garlic in apple juice for 3-5 minutes. Add courgette and green chiles and cook over medium heat, stirring occasionally, another five minutes. Add broth, hominy, and cumin and simmer, covered, over low heat for 45 minutes. Stir in cilantro and serve.

This is a vegetarian version of posole, a dish made by Pueblos and Hispanics for feast days and special celebrations. Serve it with sage breadsticks. Hominy is a flavorful, chewy type of corn kernel that is treated with lime and dried. It is available either canned, frozen, or dried. A mail-order source for hominy is Los Chileros de Nuevo Mexico, PO corn kernels for an even more colorful soup.

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