Food Network favorite Giada de Laurentiis has a new cookbook out, filled with recipes and tips for healthy eating and staying fit.
The book contains more than 120 recipes from breakfasts to dinners, as well as snacks and desserts. This recipe makes a spicy vegetarian green chili that contains no beans, but is hearty with two kinds of potatoes and hominy. Poblano chilies give it a kick.
“Giada’s Feel Good Food” costs 32.50 for the hardcover.
Vegetarian chili verde
- 1/4 cup extra virgin olive oil
- 2 large fresh poblano chilies, seeded; 1 diced, 1 cut into 4 strips
- 1 sweet potato (8 ounce) peeled and cut into 1/3-inch cubes
- 1 Yukon Gold potato (8 ounces) 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 chipped
- 1 tablespoon all-purpose flour
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cans (15 ounces each) hominy with juices
- 1 cup vegetable broth
- 1 can (7 ounces) diced mild green chilies
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 and pepper. Add the hominy with juices and the broth and bring to a simmer.
Spoon the diced green chilies into a food processor. Using tongs, transfer the 4 strips of poblano chili from the pot to the processor. Blend the chilies until just smooth. Scrape the chili 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. Makes 6 servings.