Sunday, October 25, 2015

Chili Verde

1 pound gold potatoes (about 3 medium), cut into 1/2" cubes
2 tablespoons olive oil
1 large yellow onion, diced small
3 jalapeƱos, seeded and sliced thinly
2 poblano peppers, seeded and chopped into 1/2" pieces
4 cloves garlic, minced
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/4 cup rice vinegar
1 pound tomatillos (about 10), papery skin removed, washed, chopped into 1/2" to 3/4" pieces
2 granny smith apples, cored, quartered, and sliced thinly
2 cup vegetable broth
1 cup loosely packed cilantro
3 chopped scallions
1 can of white beans, drained and rinsed
Juice of 1 lime

Optional: garnish with avocado slices

Place the chopped potatoes on a plate. Microwave for 2 minutes. Mix them up and microwave for another 2 minutes. Set aside.

Meanwhile, heat a large pot over medium-high heat. Saute the onion, jalapeƱos, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned. Add the garlic, cumin, oregano, and salt. Saute for another minute, until the garlic is fragrant. Add the rice vinegar and tomatillos, raise the heat a bit to let the wine reduce and the tomatillos release their juices, about 5 minutes.

Add the apples, vegetable broth, scallions, 1/2 of the cilantro, and potatoes. Lower the heat to a simmer, cover, and cook for 15 minutes.

At this point, you may need to add a teaspoon or two of sugar to balance over-tartness. Add the beans, and simmer for 5 more minutes until everything is heated through. Add the remaining cilantro and the lime juice.

Ladle into bowls, garnish with avocado slices and/or scallions.

Adapted From

makes 3 servings
487 calories  |  12g fat  |  87g carbs  |  15g protein