Vegetarian Red Chile Stock

Name: Vegetarian Red Chile Stock
Ingredients: 2 cups chopped mushrooms; 1 tablespoon coriander seeds; 1 cup chopped carrots; 1 cup chopped celery; 3 large bay leaves; 2 teaspoons dried oregano; 1 teaspoon fennel seeds; 2 teaspoons cumin seeds; 2 cups hearty red wine; 4 quarts water; 6 cups fresh or canned tomatoes, including juice; 6 cups fresh or canned tomatoes, including juice; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 4 cups coarsely chopped onions; ¼ cup olive oil; 6 ounces dried ancho chiles, lightly toasted (4 large chiles); 6 ounces dried ancho chiles, lightly toasted (4 large chiles)

Preparation info

Makes
4 quarts

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

6 ounces dried ancho chiles, lightly toasted (4 large chiles)
¼ cup

Stock
Gluten-free
Vegan

Method

Cover the chiles with warm water and allow to soften for 1 hour.

In a large stockpot, heat the olive oil and sauté the onions, carrots, celery, and mushrooms until just beginning to color. Drain the chiles, seed and stem them, and add to the stockpot along with the coriander seeds, fennel seeds, cumin seeds, bay leaves, oregano, tomatoes, wine, and water and bring to a boil.

Red