Adobe Stew submitted by Rebecca Stigge

8 ancho chiles
2 large onions, chopped
2 tablespoons vegetable oil
32 oz canned tomatoes
2 cloves garlic, minced
1 bay leaf
1 tablespoon oregano
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon chili powder (less if someone in the house doesn’t like spice)
1 pound corn
1 pound green beans 
1 pound cooked pinto or black beans
1 pound zucchini
1 pound yellow squash
3 quarts water

Cooking Instructions:
Chop the chiles and onions, saute in the oil for a few minutes to soften them. Add garlic and spices, then the rest of the ingredients. Simmer for 20 minutes. 

To serve:
grated cheddar and jack cheese
or lime and cilantro