Vegetarian Posole Stew

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2 cups dried posole, or 3 to 4 cups canned with water

6 qt. water

3 Tbs. vegetable oil

1 onion, chopped

2 garlic cloves, minced

2 zucchini, cut in half lengthwise and into thin slices crosswise

2 yellow squash, cut in half length-wise and into thin slices crosswise

4 tomatoes, diced

4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces

2 bay leaves

4 cups vegetable broth

1 tsp. azafrán

2 tsp. finely chopped fresh oregano leaves

1 tsp. finely chopped fresh thyme leaves

1 1/2 tsp. salt

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