It takes a few hours to cook dried hominy from scratch, but ready-to-eat chewy nuggets of this large-kernel field corn are readily available in cans, usually in the Latin section of supermarkets.

Combine the hominy with mahogany kidney beans to make a hearty, protein-rich, vegetarian stew. Diced tomatoes brighten the mix, and chunks of zucchini cooked tender-crisp make a good counterpart to the mellow beans and hominy.

Steps

1. In a heavy 4-quart Dutch oven, heat the oil. Stir in the onion and cook over medium-high heat, stirring frequently, until it begins to soften, 2 to 3 minutes. Lower the heat to medium. Stir in the chili powder, cumin, garlic, and cinnamon, and cook for another minute. Stir in the oregano.
2. Add the tomatoes, hominy, beans, and zucchini. Season to taste with salt and pepper, and additional chili powder, if needed. Bring to a boil.
3. Cover, reduce the heat, and simmer until the zucchini is tender but still firm, 8 to 12 minutes.
4. Stir in the roasted red pepper and cilantro just before serving. Ladle into soup bowls and accompany with bowls of lime wedges and grated cheese.