Giada's Vegetarian Chili Verde

By aamundson

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup chopped onion
• One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
• One 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 (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
• Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)

Details

Servings 6
Preparation time 40mins
Cooking time 130mins

Preparation

Step 1

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 Buttermilk and Sour Cream Corn Bread.