Two-Bean Pozole with Cumin Creme Fraiche

• 2 red bell peppers
• 2 poblano chiles
• 6 cups vegetable stock
• 3 tablespoons olive oil
• 2 onions, diced
• 4 carrots, peeled and diced
• 2 stalks celery, diced
• Kosher salt and freshly ground pepper
• 2 1/2 cups cooked Yellow Indian heirloom beans, drained
• 2 1/2 cups cooked Ojo de Cabra heirloom beans, drained
• 3 cups cooked white hominy (canned or freshly made white pozole)
• 2 ancho chiles
• 6 cloves roasted garlic (page 192)
• 1 (14 1/2-ounce) can crushed tomatoes, preferably fire-roasted
• 3 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 2 tablespoons chopped fresh oregano, or 2 teaspoons dried Mexican oregano
• 1 cup dry sherry
• Fresh cilantro leaves, for garnish
• Cumin Creme Fraiche (recipe follows)
• 8 ounces creme fraiche
• 1 tablespoon cumin seeds, toasted and ground
• Grated zest and juice of 1 lime
• Kosher salt
• (makes 1 cup)

1. Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2. When there are some hot embers in the fire, place the bell peppers and poblano chiles on the floor of the oven or grate of the cooker near the embers.
3. Rotate them frequently as the skins blister and char.
4. Cook until the skins are fully charred, 5 to 7 minutes for the poblanos and 10 minutes for the peppers.
5. Place the poblanos and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes.
6. Remove the skins from the poblanos and peppers, then slice open and remove the stems and seeds.
7. Bring the vegetable stock to a simmer in a pot on the stove top or in the oven or cooker.
8. Heat the olive oil in a 6-quart Dutch oven over high heat until just smoking.
9. Add the onions, carrots, and celery and saute until the onions are translucent, about 3 minutes.
10. Add the bell peppers, poblanos, and salt and pepper to taste and saute for 1 minute.
11. Add the drained beans and hominy to the pot.
12. Pour in 4 cups of the stock.
13. Cover and transfer to the oven.
14. Heat a small cast-iron skillet over high heat on the stovetop or in the oven or cooker.
15. Place the ancho chiles in the hot, dry pan and toast on both sides until fragrant and their color has darkened slightly, about 5 minutes.
16. Remove from the pan and let cool, then slice open and remove the stems and seeds.
17. In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste.
18. Set aside.
19. After 30 minutes, stir the tomatoes, ancho chiles, roasted garlic, thyme, sage, and oregano into the pot with the beans.
20. Add the sherry and more stock if needed to keep the beans covered.
21. Cover and continue cooking for 40 minutes, checking the liquid level after 20 minutes and adding stock as needed.
22. Uncover, add stock if needed, and cook for 15 minutes.
23. Taste and adjust the seasoning.
24. Remove from the oven and let stand for 10 minutes before serving.
25. Serve in bowls topped with cilantro and Cumin Creme Fraiche.
26. Combine the creme fraiche, cumin, zest, and juice in a bowl and stir to blend.
27. Add salt to taste.

red bell peppers, chiles, vegetable stock, olive oil, onions, carrots, stalks celery, kosher salt, beans, beans, hominy, ancho chiles, garlic, tomatoes, thyme, fresh sage, fresh oregano, sherry, cilantro, cumin creme fraiche, creme fraiche, cumin seeds, lime, kosher salt

Taken from www.epicurious.com/recipes/food/views/two-bean-pozole-with-cumin-creme-fraiche-391799 (may not work)