| 1 | c | Pinto beans soaked overnight |
| | Salt |
| 1 | ts | Cumin seeds |
| 1 | ts | Dried Mexican oregano |
| 1 | | Cinnamon stick (1" long) |
| 3 | | Whole cloves |
| 1/4 | c | Light olive oil =OR=- sunflower seed oil |
| 1 | lg | Onion; cut in 1/4-in squares |
| 2 | | Garlic cloves; minced |
| 1 | tb | Ground red chile =OR=- Paprika for milder flavor |
| 2 | c | Bean broth or water (about) |
| 1 | lb | Fresh or canned tomatoes peeled, seeded & chopped, juice reserved |
| 3 | c | Peeled, cubed banana squash (in 1-inch cubes) |
| 2 | c | Cooked hominy |
| 2 | | Jalapeno chiles seeded and finely diced |
| | Chopped cilantro for garnish |
| | Sour cream, optional =OR=- Shredded Muenster cheese |
