Chef: Chuck Underwood, BrandNewVegan.com
Makes: 8-10 servings
Prep Time: 45 min
Cook Time: 45 min
Total Time: 1 hr 30 min
Red Chile Sauce
10 New Mexican, California or Guajillo Dried Chile Pods
1-2 dried Chile de Arbol Chile Pods (optional)
1 c water
2 garlic cloves
¼ yellow onion diced
½ t Mexican oregano
¼ t cumin
¼ t salt
16 oz Portobello mushrooms, sliced
2 T soy sauce, low sodium
½ t smoked paprika
¾ yellow onion, diced
3 garlic cloves, minced
4 c vegetable broth, 32 oz, low sodium
2 c water
2 cans white hominy (25 oz each), rinsed and drained
2 bay leaves
2 t Mexican oregano
1 ½ t cumin
1 batch of Red Chile Sauce (above)
2 Yukon Gold potatoes, diced
Red Chile Sauce
Begin by roasting the chiles for 20 min in a 250 degree oven.
Then, snip off the stems and clean out any seeds or membranes.
BE SURE AND WASH YOUR HANDS AFTER HANDLING CHILES!
Add cleaned chiles to a large pot and cover them with water.
Add ¼ onion and 2 garlic cloves, bring to a simmer, reduce heat and cover.
Let steep for 10 min.
Add softened chiles, garlic, onion and 1 c of chile water to a blender.
Add spices and blend until smooth.
Set aside for now.
Clean and slice mushrooms and add to a large soup pan or Dutch oven.
Stir in soy sauce and smoked paprika – sauté until softened.
Stir in remaining ¾ onion and garlic.
Add 4 c of vegetable broth and 2 c of water, stir.
Add 2 cans of hominy, rinsed and drained and stir to combine.
Add bay leaves, oregano, cumin and Red Chile, stir to combine.
Add diced potatoes and bring to a simmer.
Simmer over low heat, covered, for 30-45 min or until potatoes are tender.
Season to taste.