Char chiles and peel. In a large skillet, heat evoo, add mushrooms and cook 10 minutes. Add more oil add garlic and onion. Add hominy, oregano and cumino. Season with salt and pepper. Stir in tomato paste. Add beer and cook until reduced.
Stir in chopped chiles. Add chicken broth if needed. Serve with garnishes
Originally Submitted
3/25/2010
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