Vegetarian Chili Verde

Name: Vegetarian Chili Verde
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbsp baking powder; 1 teaspoons baking soda; 296 milliliters buttermilk; 198 grams diced mild green chiles; 2 teaspoons cumin seeds; 2 larges eggs; 177 milliliters all-purpose flour; 1 Tbsp all-purpose flour; 4 large cloves garlic, flattened, peeled and chopped; 794 grams hominy with juices (preferably golden); 1 teaspoons kosher salt; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 237 milliliters chopped onion; 2 Tbsps dried Mexican oregano; 227 grams large poblano chiles , stemmed, seeded; 1 diced, 1 cut into 4 strips; 79 milliliters sour cream; 6 Tbsps sugar; 227 grams large tomatillos , husked, rinsed, cored and chopped; 118 milliliters (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing; 237 milliliters vegetable broth; 227 grams yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes; 473 milliliters yellow cornmeal; 227 grams Yukon gold potato, peeled and cut into 1/3-inch cubes; 6 servings Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)

The recipe Vegetarian Chili Verde could satisfy your American craving in approximately 2 hours and 10 minutes. Watching your figure? This vegetarian recipe has 822 calories, 16g of protein, and 35g of fat per serving. This recipe serves 6. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, yam, kosher salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a rather inexpensive main course. It will be a hit at your The Super Bowl event.

Instructions

Watch how to make this recipe.

Heat the oil in a heavy, large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

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Tomatillos

Poblano Pepper

Potato

Garlic

Onion

Yam

Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper.

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Oregano

Pepper

Cumin

All Purpose Flour

Salt

Add the hominy with the juices and the broth and bring the chili to a simmer.

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Hominy

Broth

Chili Pepper

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.

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Poblano Pepper

Green Chili Pepper

Chili Pepper

Sauce

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Tongs

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.

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Salt And Pepper

Potato

Chili Pepper

Yam

Ladle the chili into bowls.

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Chili Pepper

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Bowl

Ladle

Serve with garnishes and Buttermilk and Sour Cream Corn Bread.

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Buttermilk

Cornbread

Sour Cream

Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.

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Butter

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Baking Pan

Oven

Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds.

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Baking Soda

Cornmeal

All Purpose Flour

Sugar

Salt

Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds.

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Butter

Whisk the buttermilk, sour cream and eggs in a large bowl to blend.

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Buttermilk

Sour Cream

Egg

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Whisk

Bowl

Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.

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Frying Pan

Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes.

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Cornbread

Bread

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Oven

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

1Tbsp

baking powder 1teaspoons

baking soda 296milliliters

buttermilk 198grams

diced mild green chiles 2teaspoons

cumin seeds 2larges

eggs 177milliliters

all-purpose flour 1Tbsp

all-purpose flour 4large cloves

garlic, flattened, peeled and chopped 794grams

hominy with juices (preferably golden)1teaspoons

kosher salt 6servings

Kosher salt and freshly ground black pepper 59milliliters

extra-virgin olive oil 237milliliters

chopped onion 2Tbsps

dried Mexican oregano 227grams

large poblano chiles , stemmed, seeded; 1 diced, 1 cut into 4 strips 79milliliters

sour cream 6Tbsps

sugar 227grams

large tomatillos , husked, rinsed, cored and chopped 118milliliters

(1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing 237milliliters

vegetable broth 227grams

yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes 473milliliters

yellow cornmeal 227grams

Yukon gold potato, peeled and cut into 1/3-inch cubes 6servings

Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cavan Extra Dry with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.