Vegan Sweet Potato and 2-Bean Chili with Hominy

seriouseats.com

Darwin

3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed

2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)

3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed

1 quart water or hearty vegan stock

¼ cup raisins

1 cup orange juice (or 2 tablespoons orange juice concentrate)

2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can

2 tablespoons vegetable oil

1 large onion, chopped (about 1 ½ cups)

1 poblano pepper, chopped (about 1 cup)

3 medium cloves garlic, minced (about 1 tablespoon)

1 ½ tablespoons ground cumin

2 teaspoons dried oregano

1 tablespoon soy sauce

1 teaspoon marmite or vegemite (optional)

1 (28 ounce) can whole peeled tomatoes, crushed by hand

2 (15 ounce) cans kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can hominy, drained and rinsed

1 ½ pounds sweet potatoes, peeled and cut into ½-inch cubes

Kosher salt

2 tablespoons vodka or bourbon

2 tablespoons corn masa harina (see note)

Directions at seriouseats.com

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