Instructions: Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

Add onion, garlic, jalapeno, cumin and chili powder to pot. Place chicken on top. Quarter squash lengthwise; seed. Cut crosswise into 3/4 inch pieces.

Add to pot.

Cover and cook on low heat for 7 hours or until beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with sour cream, chopped tomato and cilantro leaves. (If a milder chili is desired, remove ribs and seeds from chilies.)

CONVENTIONAL COOKING: Soak beans overnight; rinse and drain. Cook according to to package directions; reserve 1 cup cooking liquid; drain beans. Heat 2 Tbls oil in Dutch oven. Add onion; cook, covered, 10 minutes. Stir in garlic, jalapeno, cumin, chili powder, squash, hominy, beans. Add 1 cup bean liquid.

Simmer, covered, 12 minutes. Stir in chicken; cook 10 minutes. Remove from heat. Stir in salt, sour cream, lime juice, cilantro.

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