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Vegetarian Chili Verde

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Course Mains

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 cup chopped onion
  • 1 8 oz. Yukon gold potato, peeled and cut into 1/3-inch cubes
  • 1 8 oz. yam (red-skinned sweet potato), peeled and cut into 1/3 inch cubes
  • 4 large garlic cloves, flattened, peeled, and chopped
  • 4 large tomatillos (8 to 9 oz), husked, rinsed, cored, and chopped
  • 2 large poblano chiles (8 to 9 oz), stemmed, seeded; 1 diced, 1 cut into 4 strips
  • 2 tbsp dried Mexican oregano
  • 1 tbsp all-purpose flour (Cup4Cup if GF)
  • 2 tsp cumin seeds
  • kosher salt and freshly ground black pepper
  • 1 28 oz. can hominy with juices (preferably golden)
  • 1 cup vegetable broth
  • 1 7 oz. can diced mild green chiles
  • garnishes, such as feta cheese, chopped green onions, sliced avocados, lime wedges, etc.

Instructions
 

  • 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. Enjoy!