| 1 | Drain soaked beans, cover them generously with fresh water and bring to boil. |
| 2 | Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. |
| 3 | Add ?teaspoon salt and continue cooking until beans are tender, about another 30 minutes. |
| 4 | Taste as they cook to be sure they are as done as you like them. |
| 5 | Drain beans but reserve liquid. |
| 6 | Warm small, heavy skillet and toast cumin seeds until fragrance emerges. |
| 7 | Add oregano, stir about 5 seconds, then quickly remove them to plate so they don"t burn. |
| 8 | Combine with cinnamon stick and cloves and grind to a powder in electric spice mill. |
| 9 | Heat oil in wide skillet and saute onion briskly over high heat 1 minute. |
| 10 | Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. |
| 11 | Stir to combine. |
| 12 | Add ?cup reserved bean broth and cook, stirring occasionally, until onions soften. |
| 13 | Add tomatoes and liquid, squash and enough bean broth to cover. |
| 14 | Simmer until squash is partially cooked, about 20 minutes. |
| 15 | Stir in hominy, beans and diced chiles. |
| 16 | Add more broth as needed and continue cooking until squash is tender. |
| 17 | Taste and check seasonings. |
| 18 | Serve garnished with cilantro and sour cream or shredded cheese |
