Two-Step Southwestern Stew

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1 Tbs. olive oil

1 medium-sized onion, coarsely chopped (about 1 cup)

2 14.5-oz. cans diced tomatoes with green chilies, preferably fire-roasted, with liquid

1 15-oz. can white or yellow hominy, rinsed and drained

1 15 oz. can red kidney beans, rinsed and drained

1 medium-sized zucchini, quartered lengthwise and sliced

1 tsp. ground cumin

1/4 cup chopped cilantro

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