Ingredients
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
Topping suggestions to mix and match:
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
Cilantro
Shredded white or red raw cabbage
Crumbled Cotija or other cheese of choice
Pickled sliced jalapeño peppers
Directions
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.
