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...
- Category Dinner
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Cuisine Type
Mexican
- Seasons
All
- Preparation time 40m
- Cook 1h 20m
- Difficulty
Easy
- Cost
Fairly cheap
| 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
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