Vegetarian Red Pozole with Red Beans

Ingredients

• 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

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