1. Cut off and discard root ends of leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leaks in half lengthwise and rinse well. Thinly slice.
2. Heat oil in a 6 to 8 quart pan over medium heat. Stir in leeks, carrots, and ground red pepper. Cook, stirring often, until leeks are soft but not browned (6-8 minutes).
3. Stir in potatoes, split peas, broth, and water. Bring to boil; reduce heat, cover, and simmer until peas are tender to bite (about one hour) Meanwhile, make Pistou.
4. Stir in beans, spaghetti, and Pistou into soup. Increase heat to medium-high and boil gently, uncovered, until spaghetti is just tender to bite, (8 to 10 minutes).

Serve with cheese to taste, if desired.

6 to 8 servings.

1. In a large saucepan heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork; cook and stir for 2 to 3 minutes or until lightly browned.
2. Stir in hominy, tomato sauce, 1 1/2 cups beef broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally.
3. In a small bowl, combine 1/4 cup beef broth and flour; stir into pork mixture. Uncover and cook over medium heat, stirring constantly, until mixture thickens.
4. Spoon posole into individual soup bowls. Garnish with cilantro.

Serves 4.

1. Heat oil in a saucepan over medium heat. Cook garlic in oil.
2. Cut the pork butt into 1/2-inch cubes. Coat pork with flour. Cook the pork, stirring occasionally, in the oil until brown. When done, remove and drain. Set aside. Using same pan, add onion and cook until tender.
3. Stir in pinto beans, hominy, carrot, celery, chili peppers, cayenne pepper and chicken broth. Heat to a boil; reduce the heat, cover and simmer for 10 minutes.
4. Stir in the pork, salt, and pepper into the vegetable mixture. Heat to boiling; reduce the heat, cover, and simmer for 30 minutes.
5. Sprinkle individual servings with chopped onion and chopped cilantro.

Makes 4 servings.

1. Preheat oven to 350*F (180*C). In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and saut‚ until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.
2. Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.

Serves 4.

1. Saute Italian sausage in a kettle until done; drain.
2. Add chopped zucchini, chopped onion, sliced celery, black olives, diced potatoes, whole tomatoes, kidney beans (undrained), water, crushed garlic cloves, anise seed, and pepper. Bring to a boil and simmer, covered, for 30 minutes, or until the vegetables are tender.

Makes 8 servings.