Giada De Laurentiis - Vegetarian Chili Verde

Vegetarian Chili Verde

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. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.

ingredients

4 to 6 servings


Vegetarian Chili Verde ¼ cup extra-virgin olive oilextra-virgin olive oil¼ 1 cup chopped oniononion1 One 8-ounce Yukon gold potato, peeled and cut into ⅓-inch cubespotatoes, medium1 One 8-ounce yam (red-skinned sweet potato), peeled and cut into ⅓-inch cubessweet potato1 4 large cloves garlic, flattened, peeled and choppedgarlic clove4 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and choppedtomatillos4 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 stripspoblano chiles2 2 tablespoons dried Mexican oreganodried Mexican oregano2 1 tablespoon all-purpose flourall purpose flour1 2 teaspoons cumin seedscumin seeds2 Kosher salt and freshly ground black pepper1 One 28-ounce can hominy with juices (preferably golden)can hominy1 1 cup vegetable brothvegetable broth1 One 7-ounce can diced mild green chilesmild green chiles1

Vegetarian Chili Verde

¼ cup extra-virgin olive oil

1 cup chopped onion

One 8-ounce Yukon gold potato, peeled and cut into ⅓-inch cubes

One 8-ounce yam (red-skinned sweet potato), peeled and cut into ⅓-inch cubes

4 large cloves garlic, flattened, peeled and chopped

4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped

2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips

2 tablespoons dried Mexican oregano

1 tablespoon all-purpose flour

2 teaspoons cumin seeds

Kosher salt and freshly ground black pepper

One 28-ounce can hominy with juices (preferably golden)

1 cup vegetable broth

One 7-ounce can diced mild green chiles

instructions


Vegetarian Chili Verde 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 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 desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired. Ladle the chili into bowls. Serve with garnishes and Corn Bread.

Vegetarian Chili Verde

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 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 desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.

Ladle the chili into bowls. Serve with garnishes and Corn Bread.