Last week, the star attaction was pozole. I made a vegetarian
version reprinted in the newspaper from _Meatless Mexican Home
Cooking_ by Nancy Zaslavsky. It was quite delicious, and
really hit the spot on a cold winter evening in San Diego (I
know, boo-hoo).

I also served enchiladas and black beans, two dishes whose
recipes you already have.

My modifications: I didn't have the assorted chilies listed on
short notice, so I used crushed red pepper, about two
teaspoons. I used regular table salt instead of kosher salt.
I'm sure the chilies made a big difference, and I hope to make
this again this winter with the right ones, but it was plenty
good as is. Given the opportunity, I would probably try to get
hominy not in cans.

Anyway, here's the recipe as it appeared.

2 dry ancho chilies
2 goajillo chilies
2 de arbol chilies
3 tablespoons vegetable oil
1 large white onion, chopped
6 garlic cloves, chopped
2 quarts vegetable broth
3 cans (29 1/2 ounces each) Mexican-style hominy, rinsed and
2 tablespoons dried Mexican oregano
8 carrots, peeled
2 white onions, halved
4 zucchini, halved lengthwise
2 teaspoons kosher salt (or to taste)
8 grinds of black pepper

Garnishes: half head of shredded cabbage; 1 chopped red onion;
12 sliced radishes; 4 limes cut into wedges; tortilla chips; a
dish of powdered chili; and a bottle of commercial hot sauce.

Soak chilies in a quart of hot water for 30 minutes. Stem,
seed and puree with 1/4 cup of the water in a blender. Heat 1
tablespoon of the oil in a large pot. Add the chopped onion
and saute until transparent. Add the garlic and chilies and
cook for 5 minutes. Add the broth, hominy and oregano. Bring
to a boil, then reduce the heat and simmer 30 minutes. In
another saucepan, boil the carrots whole until just cooked,
about 20 minutes. Drain and dry. Brush the remaining oil on
the carrots, zucchini and onion halves. Using a grill or
broiler, cook until very brown and a little charred, then cut
into 2-inch chunks. Add to the hominy mixture with the salt
and pepper. Simmer for 5 minutes and taste for seasoning. Add
more salt or pepper if necessary. Ladle into bowls and serve
with garnishes for individual sprinkling at the table.