Mexican Pozole

In the midst of our "week of a thousand soups," Sarah was inspired to try a spicy vegetable stew traditional in Mexico and the Southwest. We didn't have canned hominy, so we tried the dried version, and this pot sat on the stove for well over six hours, as the kernels are supposed to puff up and burst, as the one on the spoon has done. But the soup turned out great, light and peppery, with a notable southwest tang. For those who like it richer, it was enhanced by a small dollop of creme fraiche, too.