Vegetarian Chili Verde might be just the main course you are searching for. This recipe makes 6 servings with 822 calories, 16g of protein, and 35g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. It is perfect for The Super Bowl. If you have olive oil, tomatillos, cumin seeds, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. It is a good option if you're following a vegetarian diet.
Instructions
1
Watch how to make this recipe.
2
Heat the oil in a heavy, large pot over medium heat.
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Cooking Oil
Equipment you will use
Pot
3
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.
Ingredients you will need
Tomatillos
Poblano Pepper
Potato
Garlic
Onion
Yam
4
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
5
Add the hominy with the juices and the broth and bring the chili to a simmer.
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Hominy
Broth
Chili Pepper
6
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
7
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
8
Ladle the chili into bowls.
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Chili Pepper
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Bowl
Ladle
9
Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
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Buttermilk
Cornbread
Sour Cream
10
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
Equipment you will use
Baking Pan
Oven
11
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
12
Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds.
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Butter
13
Whisk the buttermilk, sour cream and eggs in a large bowl to blend.
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Buttermilk
Sour Cream
Egg
Equipment you will use
Whisk
Bowl
14
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
15
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.
Cava, Grenache, and Shiraz are great choices 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. One wine you could try is Masia de la Luz Cava Brut. It has 4.9 out of 5 stars and a bottle costs about 12 dollars.
Masia de la Luz Cava Brut
Lively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.