Tuesday, September 27, 2011
Veggie chili verde
Serves 4 to 6
INGREDIENTS
• 1/4 cup extra virgin olive oil
• 2 large poblano chilies (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
• 1 8-ounce yam (red-skinned sweet potato), peeled, cut into 1/3-inch cubes
• 1 8-ounce Yukon Gold potato, peeled, cut into 1/3-inch cubes
• 1 cup chopped onion
• 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored, and chopped
• 4 large garlic cloves, flattened, chopped
• 2 tablespoons dried Mexican oregano
• 1 tablespoon all purpose flour
• 2 teaspoons ground cumin seeds
• 1 teaspoon (or more) kosher salt
• 1/2 teaspoon (or more) freshly ground black pepper
• 2 15- to 16-ounce cans hominy (preferably golden) with juices
• 1 cup vegetable broth
• 1 7-ounce can diced (mild) green chilies
• Garnishes (such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges, chopped serrano chilies)
• Buttermilk and sour cream corn bread (see recipe below)
DIRECTIONS
Heat the oil in a heavy large pot over medium heat. Add the poblanos, yam, potato, chopped onion, tomatillos, and garlic. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add hominy with juices from cans, and broth and bring chili to simmer. Place can of diced green chilies in processor. Using tongs, transfer strips of poblano chile from pot to processor; blend until just smooth. Scrape chili sauce into pot.
Cover and simmer chili 20 minutes. Uncover and simmer until potato and yam are tender and chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired. Ladle chili into bowls. Serve with garnishes and corn bread.
INGREDIENTS
• 1/4 cup extra virgin olive oil
• 2 large poblano chilies (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
• 1 8-ounce yam (red-skinned sweet potato), peeled, cut into 1/3-inch cubes
• 1 8-ounce Yukon Gold potato, peeled, cut into 1/3-inch cubes
• 1 cup chopped onion
• 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored, and chopped
• 4 large garlic cloves, flattened, chopped
• 2 tablespoons dried Mexican oregano
• 1 tablespoon all purpose flour
• 2 teaspoons ground cumin seeds
• 1 teaspoon (or more) kosher salt
• 1/2 teaspoon (or more) freshly ground black pepper
• 2 15- to 16-ounce cans hominy (preferably golden) with juices
• 1 cup vegetable broth
• 1 7-ounce can diced (mild) green chilies
• Garnishes (such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges, chopped serrano chilies)
• Buttermilk and sour cream corn bread (see recipe below)
DIRECTIONS
Heat the oil in a heavy large pot over medium heat. Add the poblanos, yam, potato, chopped onion, tomatillos, and garlic. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add hominy with juices from cans, and broth and bring chili to simmer. Place can of diced green chilies in processor. Using tongs, transfer strips of poblano chile from pot to processor; blend until just smooth. Scrape chili sauce into pot.
Cover and simmer chili 20 minutes. Uncover and simmer until potato and yam are tender and chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired. Ladle chili into bowls. Serve with garnishes and corn bread.
# posted by Chelsea @ 9:57 AM 
