vegetarian chili verde

My mom recently made this Giada recipe for her Christmas party. There are no beans in this slightly spicy recipe; instead, it is loaded with Yukon Gold potatoes, sweet potatoes, and hominy (bits of delicious puffy corn).



  • 1/4 cup extra-virgin olive oil
  • 2 large fresh poblano chiles, seeded; 1 diced, 1 cut into 4 strips
  • 1 (8-ounce) sweet potato, peeled and cut into 1/3-inch cubes
  • 1 (8-ounce) Yukon Gold potato, peeled and cut into 1/3-inch cubes
  • 1 cup chopped onion
  • 4 large tomatillos (8 to 9 ounces total), husked, rinsed, cored and chopped
  • 4 large garlic cloves, smashed and chopped
  • 1 tablespoon all-purpose flour
  • 2 tablespoons dried oregeno
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (15-ounce) cans hominy with juices
  • 1 cup vegetable broth
  • 1 (7-ounce) can diced mild green chiles

In a heavy large pot or Dutch oven, heat the oil over medium heat. Add both of the poblanos, the sweet potato, Yukon gold potato, onion, tomatillos, and garlic. Cover and cook, stirring often, until the onion is tender, about 8 minutes. Mix in the flour, oregano, cumin, salt, pepper. Add the hominy with juices and the broth and bring to a simmer.

Spoon the diced green chiles into a food processor. Using tongs, transfer the 4 strips of poblano chile from the pot to the processor. Blend the chiles until just smooth. Scrape the chile sauce into the pot.

Cover and simmer the chili over low heat for 20 minutes. Uncover and simmer, stirring often, until the potatoes are tender and the chili is thickened, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired.

Ladle the chili into bowls and serve. Serves 6. You can add many garnishes, such as crumbled feta cheese, chopped scallions, sliced avocados, or lime wedges.

Nutrition Per Serving: 269 Calories, 4g Protein, 8g Fiber

Source: Giada’s Feel Good Food


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