green chili

This chili recipe comes from one of my newest recipe books, Veganomicon. Don't be fooled by the name (if you speak Spanish!). This dish is unique, but truly delicious, especially if you like salsa verde.

Manzana Chili Verde

Ingredients :

(it looks like a lot but many of these things are cooking staples that you might likely already have)

--

1 lb. baby yukon gold potatoes or other thick-skinned potatoes, cut into 1/2 in. pieces (bite-size)

2 tbps. vegetable oil

1 large yellow onion, diced (I used vidalia since all my yellow ones were not yellow but brown...)

3 jalapeños, seeded and sliced thinly

2 poblano peppers, seeded and chopped into 1-inch pieces

4 garlic cloves, minced

3 tsp. cumin

1 tsp. dried oregano

1 tsp. salt

1/3 c. dry white wine (any white wine??)

1 lb. tomatillos (about 6-10 depending on size), papery skin removed, washed and chopped into bite-size pieces

2 granny smith apples, cored, quartered, and sliced thinly

2 c. veg. broth (I substitute some of the broth for water)

1 c. fresh cilantro

1/4 c. chopped scallions [NOTE: I did not have scallions and completely left them out...oops. I think it still survived]

1 can (15-ounces) small white beans (I used Navy beans) drained and rinsed

juice of 1 lime

avocado slices for garnish (also didn't have these...)

Directions:

--

- cover the potatoes with water in a small saucepan, bring to a boil, cover and let boil for about 15 minutes, or until potatoes are soft

- preheat a soup pot over medium-high heat

- saute onion, jalapeño and poblanos in oil for about 10 min. until everything is softened and onions are slightly brown

[Note: I used the seeds from about 1 jalapeño and it wasn't nearly as spicy as I would have liked...this is kind of hit or miss, really, because sometimes jalapeños aren't that hot and sometimes they are like fire-mouth. so really, just be brave. I think that after cooking so long the spicyness fades, but I could be completely wrong here...so, yeah. Be aware.]

- add garlic, cumin, oregano and salt and saute for 1 more minute

- add white wine and tomatillos, raise heat slightly for about 5 minutes, so the tomatillos can release their juices (yum)

- add the apples, vegetable broth/water, scallions, and 1/2 c. of the cilantro

- lower heat and simmer on medium-low-ish for 20 minutes

pause.

- use immersion blender to partially puree everything (could use regular blender but it's more mess. immersion blender = only about $25 and worth every dime)

- taste for sweetness/tartness (tomatillos are finicky)

- add a teaspoon or two of sugar if needed

- add cooked potatoes and beans, simmer for a few more minutes

- add remaining cilantro and lime juice, ladle into bowls and decorate with avocado and scallions (if you have them...) y ya! listo para comer.

This chili was seriously good and I'm pretty sure I'll make it again...