•2 (15 oz) cans hominy
•1 cup dried cannellini beans, picked over and soaked overnight
•1 lb poblano peppers
•2 tbsp peanut oil
•3 garlic cloves, peeled and finely chopped
•5 medium tomatillos (6 ounces), husks removed, washed, and finely chopped
•6 scallions, very finely sliced into thin rounds
•2 jalapeno chiles, finely chopped
•1 tsp ground cumin
•3 leeks, sliced, white part only
•1/2 cup vegetable broth
•1/2 cup finely chopped cilantro
•3/4 to 1 tsp salt