Vegetarian Chili Verde
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 medium yellow onion
  • 2 small/medium sweet potatoes
  • 3 small/medium Yukon gold potatoes
  • 4 large tomatillos
  • 4 large garlic cloves
  • 1 large poblano pepper
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 2½ teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (25-28 ounce) can hominy
  • 2 cups vegetable broth
  • 2 small cans diced mild green chiles (4.5 ounces each)
  • 1 cup frozen corn
  • Sliced avocado, lime wedges, shredded or crumbled cheese, sour cream, cilantro, hot sauce, etc. for topping the chili
Instructions
  1. Wash and prepare your vegetables: Dice the onion. Dice the sweet potatoes and gold potatoes into small, ½-inch cubes (you can peel them if you want to, but you don't have to). Peel the papery skins off the tomatillos and wash them well. Then remove the core and chop them so they are a similar size to the potatoes. Peel and mince the garlic. Cut the poblano pepper in half, remove the seeds and then cut it into four large strips.
  2. In a large, heavy-bottom pot, heat the oil over medium heat. Add the onions, sweet potatoes, gold potatoes, tomatillos, garlic and poblano pepper strips. Stir and cook for 8-10 minutes until the vegetables start to soften and give off some of their juices.
  3. Add the flour and stir. Then add the oregano, cumin, salt and pepper and stir. Add the hominy, including the water it's packed in, and the vegetable broth. Cover and simmer the chili for 15 minutes, stirring occasionally.
  4. While the chili simmers, add the diced green chiles to a food processor. Using a pair of tongs, grab the poblano pepper strips from the simmering chili and add them to the food processor. Pulse the chiles and pepper together until combined and smooth. This mixture is what gives the chili it's vibrant green color. Add the pepper mixture back into the pot and continue to simmer the chili for another 30-45 minutes, until the potatoes are fully cooked through and soft. Add the corn and heat for an additional 5 minutes until everything is heated through.
  5. Season to taste with salt and pepper and serve. Top with sliced avocado, a squeeze of lime, shredded cheese, sour cream, cilantro, hot sauce, etc.
Notes
You can find poblano peppers near the jalapeños or other chili peppers in your grocery store. They're dark green in color and only mildly spicy.

You should be able to find hominy in the Mexican-food section of the grocery store where you find the cans of green chiles. White or golden hominy are both fine. I like the Mexican-style hominy. Look for a brand that lists only "hominy, water and salt" as ingredients.

You can substitute chicken broth for the vegetable broth if you're not worried about keeping the dish strictly vegetarian.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/vegetarian-chili-verde/