Vegan Sweet Potato and 2 Bean Chili With Hominy Recipe

Ingredients

• 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
• 1/4 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 1/2 cups)
• 1 poblano pepper, chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 1/2 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 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons vodka or bourbon
• 2 tablespoons corn masa harina (see note above)

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