Sunday, March 11, 2012

Vegetarian Chili Verde

If you like Mexican HAVE TO MAKE THIS.

Not kidding.

Its so yummy!!


  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped onion
  • One russet potato, peeled and diced
  • One yam (red-skinned sweet potato), peeled diced
  • Lots of large cloves garlic peeled and chopped (you know me and garlic, but you can put as much or as little as you'd like)
  • 4 large tomatillos, husked, rinsed, and chopped
  • 1 large poblano chiles (8 to 9 ounces), stemmed, seeded;  cut into 4 large strips
  • 2 anaheim chiles, 1 diced, 1 cut into large strips
  • 1-2 tablespoons dried Mexican oregano
  • 1 tablespoon all-purpose flour
  • .5-1 teaspoon cumin
  •  salt and freshly ground black pepper to taste (you'll probably need more salt at the end so don't go crazy in the beginning with salt)
  • One 28-ounce can hominy with juices
  • 1 cup vegetable broth
  • One 7-ounce can diced mild green chiles


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, you dont want it to brown, but mine gets pretty juicy so you probably wont have to worry about that much, about 8 minutes. Mix in the oregano, flour, cumin,  and 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 chile from the pot to the processor; blend just until smooth. Scrape the chile 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 your desired consistency, stirring often. Make sure to taste it, because if its like mine, you'll definitely need a little more salt!

Once its where you'd like it to be, serve in bowls! No toppings necessary, but sour cream, cilantro, avocado, maybe a little lime would be great.

SUPER healthy and YUMMY!


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