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This pozole-inspired chili is made with canned hominy—big, plump, chewy kernels of corn with a unique limey taste—but you can also use beans for more protein.
You can usually find hominy in the canned beans section of the grocery store or in the international aisle with Mexican foods.
Plump the dried peppers in stock or water in a saucepot over medium heat. Puree the chilies and liquid in food processor or blender.
Heat a large Dutch oven over medium-high heat with oil, 2 turns of the pan, add onions, jalapeño, garlic, salt and pepper and spices, then partially cover and cook to soften 5-7 minutes. Add chipotle puree and beer and reduce to ½ cup, then add tomatoes, hominy and honey or agave and reduce heat to low and simmer gently 20 minutes to combine flavors. Add lime juice and serve with toppings of choice.