Prep 1 hr 30 mins
Cook 17 mins
Chili Nation—Jane and Michael Stern. You can get red jalapeno powder from Pendery’s (penderys.com).
- 6 large dried california chilies
- 4 cups canned vegetable broth
- 1 large eggplant, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 1⁄2 teaspoons salt
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1⁄4 cup vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 2 teaspoons dried Mexican oregano
- 1 teaspoon fresh ground black pepper
- 1⁄2 tablespoon red jalapeno powder
- 1 (14 1/2 ounce) candiced tomatoes with garlic
- 1 (15 ounce) can yellow hominy, drained
- 1 (15 ounce) can white kidney beans, drained
- 1 cup chopped parsley
- 1 1⁄2 tablespoons sugar
- 1 tablespoon masa harina (dissolved in 1/2 cup warm water)
- Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem the peppers.
- In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
- Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
- Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
- Remove from the oven and set aside.
- In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
- When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining ½ teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
- Cook over low heat at a simmering boil for 15 minutes.
- Add in the masa harina mixture; cook for 2 minutes.