Manzana Chili Verde

By klgettins

Ingredients

• 1 pound Yukon gold potatoes, cut into 1/2-inch pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, cut into small dice
• 3 jalepenos, seeded and sliced thinly
• 2 poblano peppers, seeded and chopped into 1-inch pieces
• 4 cloves garlic, minced
• 3 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/3 cup dry white wine
• 1 pound tomatillos, papery skin removed, washed, chopped into 1/2-to 3/4-inch pieces
• 2 Granny Smith apples, cored, quartered, and sliced thinly
• 2 cups vegetable broth
• 1 cup loosely packed fresh cilantro
• 1/4 cup chopped scallions, plus extra for garnish
• 1 (15-ounce) can small white beans, drained and rinsed
• Juice of 1 lime, plus extra for serving
• Avocado slices for garnish

Details

Servings 4
Adapted from lafetedeemily.wordpress.com

Preparation

Step 1

Place chopped potatoes in a small saucepan, cover with water, and bring to a boil.  Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork.  Drain and set aside.  Of course, you should be preparing everything else while they are boiling.

Preheat a large pot over medium-high heat.  Saute the onion, jalepenos, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.

Add the garlic, cumin, oregano, and salt.  Saute for 1 more minute, until garlic is fragrant.  Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and tomatillos release their juices, about 5 minutes.

Add the apples, vegetable broth, scallions, and 1/2 cup of cilantro.  Lower heat to a simmer, cover, and cook for 20 minutes.

Use an immersion blender to partially puree everything.  If you don’t have one, then let the mixture cool slightly and transfer to a blender or food processor; pulse until just slightly chunky.  Don’t forget that if you are using a blender, you need to be careful not to have a steam explosion, so pulse quickly and then lift the lid to let steam escape, then pulse again and repeat.  If using a blender, transfer mixture back to pot.

Taste for sweetness/tartness.  Tomatillos are sometimes too bitter; if that is the case, add a teaspoon or two of sugar.  Add the cooked potatoes and beans, and simmer a few more minutes, until everything is heated through.

Add the remaining cilantro and lime juice.  Ladle into bowls, garnish with avocado, scallions, cilantro springs, and lime wedges.