Vegetarian Posole and/or Something Meaty

1-2 bags dried white hominy (depending on how much you want :-)
3 containers of veggie broth, plus water (or make your own broth by boiling carrots and celery, including leaves, garlic, onion, and bay leaf in water)
olive oil
garlic (I used ~6 t split between the hominy and then the zucchini/mushrooms)
onion (probably 1 white or yellow onion)
zucchini, sliced
mushrooms, sliced
dried chile ancho
water
course kosher salt (to taste)
fresh oregano (to taste)
fresh cilantro (to taste)
radishes (sliced thin)
green cabbage (shredded)

To make just the veggie posole, saute some garlic and onion in the bottom of a big pot.  Add enough veggie broth and water (in whatever combination you have available) to cover the hominy.  Bring to a boil, then lower and simmer for 3+ hours, adding water as necessary to ensure hominy remains covered (at this point you can either continue on to the remainder of the recipe or remove from the stove and store in the fridge over night, then finish the next day).

When you continue one, in a separate pot, saute garlic and onion in olive oil, once browned, add zucchini and mushrooms.  When vegetables are softened, combine hominy and liquid mixture with sauteed veggies (I like to pour the hominy into the newly sauteed veggies, rather than the other way around, it seems to add to the flavor. But I doubt it really matters.) Add several long sprigs of fresh oregano to the pot and some coarse kosher salt, to taste.  Continue to simmer for another ~2 hours, stirring and scraping the bottom every 20 minutes or so.  (I tend to taste every time I stir to see if it needs more salt.

While simmering, soak dried ancho chiles in warm/hot water.  Be sure to put a heavy bowl or plate on top to keep the chiles under water.  After about an hour or so, dump the chiles along with the water they were soaking in into a blender and blend on high'ish until liquified.  Then pour the mixture through a mesh sieve to filter out the skins and seeds.  Add some of the chile water to the simmering posole for flavor, put the rest in a bowl for people to add to their individual bowls.

NOTE: The chile water will be hot, but how hot will depend on how much water you add and the peppers themselves.  So be sure to test sparingly at first.

Serve in bowls, allow people to add radishes, shredded cabbage, cilantro, cilantro, and oregano as desired.

VEGGIE/CARNIVORE COMBO:
If you want to do a split veggie and meat posole, follow all the same directions above, except use 3 bags of dried hominy.  And in a separate pot saute garlic and onion, then fill with water and simmer a few varied pieces of pork or chicken to make a tasty broth.  When the time comes, split the hominy in liquid mixture between the veggie and meat pots, following the same directions as above for the veggie one.  And adding some oregano and salt to the meat one.  Simmer both simultaneously for another 2+ hours and voila, a perfect meal for a mixture veggie/carnivore crowd.  Just be sure to use different spoons to stir the pots!  :-)