- 4 large dried ancho chiles (2 ounces), wiped clean and stemmed
- 2 cups chopped onion
- 1/4 cup olive oil
- 3 large garlic cloves, chopped
- 1 tablespoon cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- Salt
- 1 teaspoon sugar
- 1/8 teaspoon ground cloves
- 6 cups water, divided
- 1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained
- 2 (15- to 16-ounce) cans kidney beans, rinsed and drained
- 2 pounds zucchini, cut into 1/2-inch pieces
- 2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels
- Freshly ground black pepper
- Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls
- Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
- Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
- While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
- Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
- Add chile purée to pot and cook, stirring, 5 minutes.
- Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
- To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.