In a 4- to 5- quart pan, cook onion, garlic, and spices in oil until onion starts to brown. Add squash, tofu, hominy, and tomatoes and cook about 5 minutes. Add green and pinto beans, bouillon, and water. Simmer uncovered about 30 minutes, until tender and until consistency is that of thick stew. Add minced cilantro and ladle into bowls. Garnish with additional cilantro, shredded Jack cheese, and sour cream. Serve with warm tortillas.
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