This vegetarian chili is made with canned hominy—big, plump, chewy kernels of corn with a unique limey taste—but you can also use beans for more protein.
You can usually find hominy in the canned beans section of the grocery store or in the international aisle with Mexican foods.
- 4 large Ancho or Guajillo peppers, stemmed and seeded
- 1 quart vegetable stock or water
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 1 large jalapeño pepper, seeded and chopped
- 4 cloves garlic, chopped
- Salt and pepper
- 1 tablespoon chili powder, scant palmful
- 1 tablespoon ground cumin, scant palmful
- 1 tablespoon ground coriander, scant palmful
- ½ tablespoon pimenton/smoked paprika
- ½ tablespoon dried Mexican oregano, half a palmful
- 2 tablespoons chipotle in adobo sauce, finely chopped or pureed (or 1 tablespoon chipotle Tabasco sauce)
- One 12-ounce beer, lager or amber
- One 28-ounce can fire-roasted tomatoes, diced or crushed
- One 28-ounce can cooked hominy, or use one 14-ounce can hominy and one 14-ounce can red beans or pinto beans in combination for a higher amount of protein
- About 2 tablespoons honey or agave
- 1 lime, juiced
- Fritos or oven-toasted flour or corn tortilla strips
- Sour cream or Mexican crema
- Diced avocado
- Sliced radishes
- Thinly sliced red onions or chopped raw white onions
- Shredded white or red raw cabbage
- Crumbled Cotija or other cheese of choice
- Pickled sliced jalapeño peppers
Plump the dried peppers in stock or water in a saucepot over medium heat. Puree the chilies and liquid in food processor or blender.
Heat a large Dutch oven over medium-high heat with oil, 2 turns of the pan, add onions, jalapeño, garlic, salt and pepper and spices, then partially cover and cook to soften 5-7 minutes. Add chipotle puree and beer and reduce to ½ cup, then add tomatoes, hominy and honey or agave and reduce heat to low and simmer gently 20 minutes to combine flavors. Add lime juice and serve with toppings of choice.