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.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 40 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 4 to 6 servings |
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)
- 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
- 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
Instructions
- 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.
- 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.
Reviews
Soooo good!
Awesome!!….I used carrots instead of potato…I added a small can of corn and chick peas (eliminating the hominy)…I also added a spicier pepper (Fresno) for extra heat…chopped some perfectly ripe avocado on top with a few squeezes of lime….OMG!!
This recipe is very good. I didn’t want the potatoes to get mushy so after cubing them I baked in the oven. Added potatoes to each bowl.
Also, I added two cans of black beans.
Very good!
Really tasty & love it… we didn’t have a can of green chilies but adapted with some other spices. The recipe was easy to follow but I did watch the video too. There’s really not much chopping if you love cooking – we didn’t bother peeling the Yukon Gold because they were small ones & don’t mind the peels. I cannot imagine why anyone would think this is not able to be eaten (or post a comment as such) … if they don’t like the taste than be creative & fix it! I added extra water to thin it while cooking but other than not having the can of chilies & adding different spices – didn’t change. We’ve got a few tomatillos frozen but found a few hiding in the garden so we used those – we love vegetarian lunches & this is a perfect keeper to have around to warm up – even on a warm day! Today we are having with Naan bread.
Delicious. A bit of chopping but worth it.
I’ve made this Chile verde stew several times now and it is truly a crowd pleaser. I first made it for my Bunco group because we have a vegetarian member. My son is also a vegetarian and now I regularly make this stew. So simple and flavorful. Thanks once again Giada. Ps if you watch her video, maybe that will help with what some of you may have done wrong.
I made this for family dinner since my SIL is a vegetarian. I thought it tasted great and I did not miss the meat. I’m a huge fan of tomatillos. We were staying in Yosemite, I made it in the morning, we left and hiked around all day, and came back to the cabin. All I had to do was turn the stove back on to warm it through. Delicious make ahead meal.
I would rate this a ten if possible. When i saw this on Food Network this morning I just had to make it Cost of items $11.00 and this was at a high end small market. I did not add the extra liquid as I like a thick chili. This was the best chili I have ever had. I doubled the tomatillo’s as I did not have the recipe with me when shopping and this made this dish especially tasty. I also love poblano peppers so I added two to the chili and one for the sauce. I added some plain greek yoghurt and a bit of Maldon salt after dishing up and was moaning all the way thru the bowl of chili. Perfect amount of oregano and cumin. Cornbread would have been great…didn’t take the time to make. I used my SaladMaster electric skillet and this was tender and perfect within 30 minutes from start to finish. I did use bacon fat (from heritage pork) instead of oil. I have leftover chicken chunks which I can add for different taste and texture. I also have some Heritage beans I will use next time I make it. I also made coconut bacon the other day and will sprinkle on top tomorrow for my lunch.
This is one of the best dishes I have ever prepared…and I have written a cookbook and absolutely love to cook!!!!!! Thank you so much for this recipe. This will be going on my week long fishing journeys to warm up over the campfire along with the fresh fried fish of course. Blessings, Anne
This is one of the best dishes I have ever prepared…and I have written a cookbook and absolutely love to cook!!!!!! Thank you so much for this recipe. This will be going on my week long fishing journeys to warm up over the campfire along with the fresh fried fish of course. Blessings, Anne
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetarian-chili-verde-recipe.html?oc=linkback
I made the recipe to the exact instructions with the exception of putting less oregano in it, because oregano is something that could destroy a dish for me if too much is in it. I’d have to say for me, this is way better than the typical chili recipe. I love green sauce so I thought I would give this a try. I would definitely make this again.
We and our customer’s loved it. We added white beans, some leftover summer squash and green peppers. Great Reviews! thanks.