Fire-roasted Green Chile Pozole

Set up a charcoal grill for direct cooking, burning charcoal down to white coals. Then top it with a layer of mesquite wood chunks, allowing them to ignite. (Alternatively, you can roast the peppers and tomatillos under the broiler in the oven, but the results will not be as flavorful.)

Meanwhile, rinse the tomatillos under running water while removing the outer husk and stems. When the mesquite has almost lost its flame, right before turning to coals, place the cooking grate on the grill. Add the peppers to the grill, as well as the tomatillos, core side down. Cook the peppers, turning as needed until blackened on all sides. Grill the tomatillos until blackened on top and bottom. 

Remove peppers and place in a sealable plastic bag to steam and further loosen the skin, about 20 minutes. Remove the tomatillos to a plate to cool. When they have cooled to the touch, add to a blender and puree. You should end up with about two cups of puree. 

After the peppers have cooled, peel the charred skins off and remove the stems and seeds. Chop the peppers into a fine dice, or pulse in a food processor.

Heat a six-quart stockpot over medium-high heat and add canola oil. When heated, add celery, onion, mushrooms, and one teaspoon salt. Saute, stirring occasionally until the vegetables have softened and released most of their liquid. Add the garlic, oregano, and cumin. Continue cooking until the garlic is fragrant.

Add the vegetable stock, roasted tomatillo puree, roasted diced peppers, and hominy. Bring mixture to a simmer, cover pot, reduce heat to low, and cook for 20 minutes. Add the black beans, sugar, and remaining tablespoon of salt. Simmer until the black beans are heated through. Remove from heat and serve in bowls with garnishes on the side.