Categories: Chili, Main Dish, Tex-Mex

Ingredients

• 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) can diced 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)

Directions

1. 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.

2. In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.

3. Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 × 11 inch baking pan.

4. Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.

5. Remove from the oven and set aside.

6. In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.

7. 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.

8. Cook over low heat at a simmering boil for 15 minutes.

9. Add in the masa harina mixture; cook for 2 minutes.

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