Southwestern Black Eyed Peas And Beans Hominy Menudo

1/2 cup olive oil
3 garlic cloves, minced
1/2 cup chopped hot chilies
2 large onions, diced small
1 Tbsp oregano flakes
1 Tbsp onion flakes
1/4 Tbsp coriander flakes
1/4 Tbsp cumin
1/4 Tbsp crushed red chili pepper
28 oz can crushed tomatoes
2 cups frozen/thawed black eyed peas
2 cups frozen/thawed lima beans
3 cups frozen/thawed corn
2 cups canned white hominy 
8 cups vegetable or chicken stock

In a cast iron (or other heavy) Dutch oven over medium heat, add the olive oil, garlic, chilies, and onions and cook, stirring, until tender. Continue stirring and add the next 5 spices and cook just until the spices become more fragrant and everything combines nicely. Don't worry if the spices stick to the pot a bit. They will come off when you add the stock. Just don't let the spices burn.
Add the tomatoes, stirring and heating for 5 minutes. Now add the rest of the ingredients, turn heat to low, and simmer slowly for 30 to 40 minutes, stirring often. Serve in big bowls. Will 4 to 6.