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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    We and our customer's loved it. We added white beans, some leftover summer squash and green peppers. Great Reviews! thanks.
    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!
    I am with Shazza666. It was terrible. I threw it out as well.
    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,
    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.
    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!
    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:)
    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!
    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.
    It takes a little longer then I would like but its worth it.
    My husband and I made this last night and I have a new favourite recipe. Amazing, though I got to cut up everything and I couldn't get the pepper oil off my fingers. This recipe begs to be served over a large sopapilla with beans and cheese.
    I just made this and it is delicious! If you are looking for tasty vegetarian, you will not miss the meat in this dish. It is probably one of the best vegetarian meals I have ever tasted. I did make one minor change, I used chicken broth instead of vegetable broth so technically my chili was not completely vegetarian but this is a great recipe!!!!
    It was a very tasty and different chili! The meat was not missed, even in a family full of carnivores. The only thing was that, even following the recipe to a "T," the chili was a bit on the spicy side. I used 2 poblano peppers---double checked that those were the right peppers--- and de-seeded them, and used mild canned green chilies, but something still heating it up to a "medium heat." I love the heat, but certain members of my family who are sensitive to heat couldn't have any. I'm planning on making it again, this time with 1 pepper and 1 can of mild chilies. 
     
    Note to those with sensitive skins...WEAR GLOVES while cutting them. I was a dummy and didn't, and the heat was excruciating for hours--like sticking my hand in a flame---and still gave me residual discomfort the next day!
    My meat eater son said, "Amazing"! That is high praise. I love green chili, tomatillo and hominy but previously only had a pork stew recipe that combined these flavors. I only had a small can of hominy so added some corn which looked great and added texture. The corn bread was the best I ever made, perfect moist and not sweet. I will make both again, but on a weekend when I have the time.
    A wonderful and Jam packed of flavor, Kind of taste like a mexican chili, Always a favorite at our house.
    We loved this! I doubled the recipe in anticipation that I would so I would have leftovers and I'm glad I did. I did use low sodium chicken broth instead, only because I had it in the fridge opened already and needed to use it up. Everything else was per instructions, DH even said it was "pretty"....WHAT??? (lol. It WAS but I just couldn't believe that he said it! Oh, didn't even make the corn bread, it was great without it.
    I absolute loved this, i think this is one of those rare occasion when you really need to fallow directions and use the exact ingredients. great flavor, texture and aroma.
    This was disappointing to me, and I really, really wanted to like it. I am surprised everyone loved this so much. I really didn't like the flavors. The only thing I did differently was put more tomatillos than it called for and two cups of broth instead of one. So maybe it was more soupier than it was supposed to be or maybe the extra tomatillos changed the flavor? I also used corn starch to thicken it instead of flour.
     
     I also didn't make the cornbread as I am gluten intolerant. I could have made a gluten free version, but just decided not to. I think if I had cornbread to eat with this, it would have been a lot tastier. I could have dunked the cornbread in it or even just put a couple of slices of cornbread in the soup and let it soak up the broth/soup. I am sure then I would have given it a 4 or 5.
     
     I did slice up some avocado to put in it, which helped. Every bite that had avocado was a lot yummier than the bites without. The avocado helped make it nice and creamy.
    This was truly on of "the best things I ever made"! I love pasole, the combination of tomatillos and chilis was incredible.
    I am vegetarian ....no meat at all ....no meat, no seafood. This dish is so filling and amazingly tasty
    So, do you eat meat?
    Outstanding. Definite repeat. Making it for Super bowl night.
     Roasted the poblano chillis before hand, gives the dish slightly smoky flavor.
     
    Just the right amount of spicy! Being on weight watchers, this is a great chili for my diet. Froze some since it made so much, and was just as delicious defrosted and heated!!! It does take a while to make, but well worth the time!!
    Super Yummy! My whole family loves this chili. I did have to use canned tomatillos because our grocery store did not have any fresh. Even with the canned tomatillos this chili is excellent. So nice to see more vegetarian options from Food Network. I would highly recommend this!
    This was surprisingly good. My whole family ate and enjoyed it. This will definitely be a "do-over"! Giada rarely disappoints.
    My whole family loved this recipe as a side dish to a non-traditional Thanksgiving meal. I found that adding a couple of peeled chopped tomatoes takes it over the top. Loved it!! This will be a regular at our house.
    I loved all of the flavor that was in this dish!! Reminds me of real southern comfort food your grandma made for you as a kid.
    This is another fantastic recipe of Giada's...I have made both the chili and corn bread 3 times now and can't enough of it...It does require a little time to prop and chop but it is well worth it!! I have made the Corn bread with Polenta from the "bulk" bins at whole foods; instead of traditional cornmeal.. and it is superior!! I found the smaller you chop it the better. I like the uniform size matching the size of the Hominy..I would give it a 10 if the scoring allowed it!!
    This is the best vegetarian chili I've ever had. There is a lot of chopping and prep to it, but it's worth it. A very satisfying meal overall with the cornbread, feta cheese and avocado. My family didn't miss the meat at all. I would definitely make it again.
    The chili was EXCELLENT. I made this for my family and they absolutely loved it. We are meat eaters but this chili was soo flavorful and tasty that we did not miss the meat. I loved that this dish is soo delicious and healthy for us. I had to mail order the mexican ingredients hominy, tomatilo, pablono peppers, and green chilies but it was well worth it. I will definitely be making again. DELISH!!!!!!
    If I could give this 10 stars, I would! Loved it so much - wonderful flavor combination. This was my first experience with hominy - it was tasty and added great texture. Hearty and flavorful, but also healthy! DELISH!!
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