Three-bean and hominy chili

  (Ricardo DeAratanha / Los Angeles Times)

February 4, 2010
 


Three-bean and hominy chili



Total time: About 2 hours

Servings: This makes 20 to 24 (1-cup) servings

Note: The chili is best made 1 day ahead to allow the flavors time to marry. Achiote paste is available at Latin markets.

3 poblano chiles

3 jalapeño chiles

1 to 2 dried New Mexico chiles, stemmed, seeded and ground (grind using a coffee grinder, or substitute 1 heaping tablespoon New Mexico chile powder), more as desired

2 tablespoons ground cumin, divided, more as desired

1 tablespoon plus 1 teaspoon ground oregano, divided, more as desired

1 teaspoon ground coriander, more as desired

1/4 cup oil

3 large onions, diced and divided

1 tablespoon minced garlic

2 teaspoons achiote paste (or ground annato seeds), or as desired

2 (28-ounce) cans diced tomatoes, divided

Salt

3 (15-ounce) cans hominy, drained and rinsed

6 cups vegetable broth, divided, more as desired