Chili Verde 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Dec 11, 2013

This meatless take on New Mexican pork chili uses hominy, two kinds of potatoes, two forms of chilies and beans for a hearty, warming stew with tons of flavor and texture.

Make Ahead: The chili can be refrigerated for up to 1 week or frozen for up to 3 months.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; 9 cups

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large poblano chili peppers; 1 seeded and diced, 1 seeded and cut into 4 equal strips
  • 8 ounces sweet potato, peeled and cut into 1/2-inch pieces
  • 8 ounces Yukon Gold potato, peeled and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 4 large tomatillos, husked, rinsed, cored and chopped
  • 4 large cloves garlic, smashed, then chopped
  • 1 can (7 ounces) mild diced green chilies (may substitute hot chilies)
  • 1 tablespoon flour
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup no-salt-added vegetable broth
  • 2 cans (30 ounces total) hominy, with juices
  • 1 can (14 or 15 ounces) no-salt-added white cannellini beans, rinsed and drained

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Directions

Heat the oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the poblanos (diced and strips), the sweet potato and Yukon Gold potato, onion, tomatillos and garlic, stirring to coat. Cover and cook until the onion is tender, about 8 minutes.

Spoon the diced green chilies into a mini-food processor or blender, along with the 4 poblano strips from the pot. Puree until smooth, then pour into the pot.

Stir in the flour, oregano, cumin, salt and pepper, then add the broth, the hominy and juices and the beans, stirring to incorporate. Reduce the heat to medium-low; cover and cook for 20 minutes, stirring occasionally. Uncover and cook until the potatoes are tender and the chili has thickened, 10 to 20 minutes. Taste, and add salt as needed.

Serve hot.

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Recipe Source

Adapted from "Giada's Feel Good Food: My Healthy Recipes and Secrets," by Giada De Laurentiis (Clarkson Potter, 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.