ROASTED VEGETABLE AND HOMINY CHILI

5 medium pasilla or negro, chile

2 medium guajillo chiles

1 large chipotle chile

3 small zucchini cut into ¾" dice

3 small yellow squash, cut into ¾" dice

4 baby eggplants, cut into ¾" dice

1 large red bell pepper, cut into ¾" dice

1 large yellow bell pepper, cut into ¾" dice

3 large Portobello mushroom, stem discarded and cut into ¾" dice

¼ cup olive oil

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1medium onion, finely chopped

3 garlic cloves, minced

2 tablespoons ground cumin

One 28‑ounce can tomato puree

One 6‑ounce can tomato paste

1 tablespoon sugar

Two 16‑ounce cans yellow or white hominy, drained and rinsed

¾ cup finely chopped fresh coriander leaves (cilantro)

Brown rice and sour cream, for serving

1. In a medium bowl, soak the pasilla, guajillo and chipotle chiles in 4 cups of hot water until softened, about 20 minutes. Pour off the soaking liquid, reserving 2 cups. Stem and seed the chiles and transfer them to a food processor or blender with the reserved soaking liquid. Puree until smooth. Pass the puree through a fine strainer into a small bowl.

2. Preheat the oven to 450°. On a large rimmed baking sheet, toss the zucchini, yellow squash, eggplants, red and yellow bell peppers and mushrooms with the olive oil. Spread the vegetables in a single layer and season with salt and pepper. Roast for about 20 minutes, stirring the vegetables occasionally, until lightly browned.

3. Heat the vegetable oil in a large enameled cast‑iron casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the cumin and cook stirring, until fragrant, about 1 minute. Stir in the puréed chiles, tomato purée, tomato paste, sugar and 1½ cups of water and bring to a boil over moderately high heat. Lower the heat, cover partially and simmer, stirring occasionally, until thickened, about 1 hour. Fold in the roasted vegetables and hominy. (The chili can be prepared up to 1 day ahead, cover and refrigerate. Rewarm slowly over moderate heat.)

4. Stir half of the coriander into the chili and season with salt. Sprinkle with the remaining coriander and serve with brown rice and sour cream..

Serves 8