0
Add to Favorites
Vegetarian Chili Verde
Description
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.
Ingredients
Instructions
-
Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos, and poblanos.
-
Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes.
-
Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper.
-
Add the hominy with the juices and the broth and bring the chili to a simmer.
-
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.
-
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.
-
Season with more salt and pepper if desired.
-
Ladle the chili into bowls.
-
Don't forget the Corn bread
Note
Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles.
