Posole with Chayote and Poblano Peppers from Vedge by Rich Landau and Kate Jacoby

Ingredients

• 1 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 2 teaspoons Latin Spice Blend
• 1½ teaspoons salt
• 3 cups cooked hominy or two 15-ounce cans hominy, drained and rinsed
• 1 cup packed fresh cilantro leaves
• ¼ cup slivered radishes
• ¼ cup slivered red cabbage
• 1 cup diced plum tomatoes
• 2 teaspoons tomato paste
• 6 cups Vegetable Stock
• ½ cup chopped onions
• 3 cups pitted, diced chayote (about 2 pounds)
• 2 tablespoons canola oil
• 1 cup seeded, chopped poblano peppers
• 3 teaspoons ground cumin