Vegetarian Chili Verde

Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days[ ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.]

Total Time:
2 hr 10 min
Prep:
40 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped onion
  • One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
  • One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
  • 4 large cloves garlic, flattened, peeled and chopped
  • 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
  • 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
  • 2 tablespoons dried Mexican oregano
  • 1 tablespoon all-purpose flour
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground black pepper
  • One 28-ounce can hominy with juices (preferably golden)
  • 1 cup vegetable broth
  • One 7-ounce can diced mild green chiles
  • Garnishes, such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges and chopped serrano chiles)
  • Buttermilk and Sour Cream Corn Bread, recipe follows
  • Buttermilk and Sour Cream Corn Bread:
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
  • 2 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/3 cup sour cream
  • 2 large eggs
Directions

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. Serve with garnishes and Buttermilk and Sour Cream Corn Bread.

Buttermilk and Sour Cream Corn Bread:

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.

Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared 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. Serve warm or at room temperature.


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4.6 38
We and our customer's loved it. We added white beans, some leftover summer squash and green peppers. Great Reviews! thanks. item not reviewed by moderator and published
Very good! Won a Chile cook-off our friends and us did! Really cool! Little bit spicy but that can be toned down or use sour cream, other then that, was Amazing! item not reviewed by moderator and published
I am with Shazza666. It was terrible. I threw it out as well. item not reviewed by moderator and published
I dont know what I did wrong but this was terrible I only made the chili and it was very sour and I followed this recipe exactly, we could not eat it and what was left went in the trash, item not reviewed by moderator and published
Very delicious. Benefits from rinsing the chopped green chilis before including them, because they imparted too much vinegar to the recipe. I had to cut it with agave syrup, about 3 tbl, to balance the acid. The recipe also favors a sweet cornbread for texture. Again, I thought that the feta was too acidic for the recipe and enjoyed some shredded cheddar instead. Otherwise, this is a fantastic (nearly) vegan recipe which benefits from a day in the refrigerator to blend the flavors. Since I also like a little spice, I cored and seeded a serrano chili and added it to the pepper blend. item not reviewed by moderator and published
Thank you, Giada, for making such a scrumptious dish! I've made it three times now, and it's great every time! I usually scale back the heat though. Thank you for introducing us to hominy and tomatillos. I'm not usually a sweet potato fan, but it tastes great in the soup! :) No one misses the meat! item not reviewed by moderator and published
This chili was seriously delicious! I took it to a neighborhood Halloween chili cook-off and it was such a hit! The best chili there by far! I made it just like Giada says:) item not reviewed by moderator and published
I saw this episode this morning and knew I had to make it for dinner. I used (5 Yukon Gold potatoes and (5 Tomatillos. I also used chicken stock because that's all I had on hand. I cooked it for 20 minutes covered only. Not the extra 20-25 minutes. I felt the potatoes were perfect, I didn't want them mushy. This is my new fave! I've shared with all my friends! item not reviewed by moderator and published
I gave 4 stars because I made a couple changes. NO sweet potatoes and NO Hominey. Instead I doubled the yukons and added chick peas in place of hominey. This was fantastic!!!!!! Will be making this again. It was also not hard to make. item not reviewed by moderator and published
It takes a little longer then I would like but its worth it. item not reviewed by moderator and published

This recipe is featured in:

The Best Main Dish Recipes