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Vegetarian Chili Verde

Featured
Vegetarian Chili Verde
0
Easy
Fairly cheap

Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own.

Prep

Cook

Category: Dinner Soups Appetizer
Seasons All
Cuisine Type Mexican

Ingredients

For 6 Person(s)

Ingredients

1/4 cup Extra Virgin Olive Oil
1 cup chopped onion
8 ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
8 ounce yam (red skinned sweet potato) peeled and cut into 1/3 inch cubes
4 large cloves garlic, flattened, peeled, and chopped
4 large tomatillos, husked, rinsed, cored, and chopped
2 large poblano chiles, stemmed, peeled; 1 diced, 1 cut into 4 strips
2 tablespoons dried Mexican oregano
1 tablespoon all-purpose flour
2 teaspoons cumin seeds
1/2 teaspoon Kosher salt and freshly ground black pepper
28 ounce can hominy with juices (golden)
1 cup vegetable broth
7 ounce can diced mild green chiles

Vegetarian Chili Verde Directions

  1. Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos, and poblanos.
  2. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes.
  3. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper.
  4. Add the hominy with the juices and the broth and bring the chili to a simmer. 
  5. Place the green chiles in a processor. Using tongs, transfer strips of the poblano chili from the pot to the processor; blend just until smooth. Scrape the chili sauce into the pot.
  6. Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20-25 minutes longer.
  7. Season with more salt and pepper if desired.
  8. Ladle the chili into bowls.
  9. Don't forget the Corn bread

Recipe notes

Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles.

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