pozole

A really successful and super-easy vegetarian pozole I made last night, adapted from Moosewood:

Sauté 2 cups diced onions and a pinch of salt in 1 1/2 tablespoons vegetable oil until they’re turning golden, about 5-7 minutes. Add a couple of chopped-up cloves of garlic and saute 2 minutes more.

Add 2 14-oz. cans of diced tomatoes with their juice and 4 cups of peeled, seeded, diced delicata or butternut squash (I used a combination). Stir, cover, and let it simmer for 15 minutes or so, stirring a couple of times.

Add a diced red bell pepper and a diced green bell pepper. Stir, cover, and let it cook for another 5 or 10 minutes.

Add 1 1/2 teaspoons of dried oregano, a drained can of white hominy, a drained can of yellow hominy, a drained can of chickpeas, the juice of one smallish lime, two tablespoons of minced chipotles in adobo sauce (transfer the rest to a plastic container, in which it will keep just fine in the freezer), and 1/4 teaspoon of salt. Stir, cover, and let it cook for 5 minutes to heat everything and blend flavors.

Serve topped with a few crumbled tortilla chips and a small dollop of sour cream.