½ lb. dried posole*, soaked overnight in water to cover
2 lbs. small yellow squash and zucchini, cut crosswise in chunks
½ lb. Monterrey Jack and mild cheddar cheese, grated and mixed
½ cup green chile** (or to taste) roasted, peeled, and chopped
½ stick of butter
1 large sweet white onion, diced
½ cup sour cream
1 teaspoon. salt (or to taste)

Drain and rinse posole and bring to boil on the stove in a pot with l can College Inn chicken broth and water to cover.  Simmer for about 45 minutes or until softened but not mushy.  Add water if liquid boils away.

Meanwhile sauté onion and squash gently in the butter in a skillet, then add the chile and salt. 
Drain cooked posole and stir into the squash mixture.  Stir in the sour cream and half the cheese. Pour into a 3 quart casserole.  Spread the rest of the cheese on top. Bake at 325° F for 1 hour.
Serves 8+   
 
*Available in many grocery stores.  If not, use canned hominy.
**Peeled, chopped green chile is available canned or frozen in grocery stores. 
I use chiles roasted and frozen whole when in season, then peeled, seeded, and chopped when ready to be used.