Chili Verde
Serves 4 to 6
Ingredients
* 1 Tb canola oil
* 1 ( 15 ounce ) Cannellini beans, drained and rinsed
* 2 poblano peppers, seeded and diced into 1 inch pieces ( roasted if preferred )
* 2 jalapeno peppers, seeded and diced finely ( roasted if preferred, directions below )
* 1 yellow onion, diced finely
* 1/2 green bell pepper, chopped finely
* 3 cloves of garlic, minced
* 2 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp dried oregano
* 1 lb tomatillos, husked and chopped into 1/2 inch pieces
* 3 cups vegetable broth
* 3/4 tsp salt
* 1 cup cilantro, chopped
* 1/2 cup chopped scallions
* juice of half a lime
Directions
1. Preheat a medium sized skillet, over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Add onion, and saute until translucent, about 5 minutes.
2. Add the bell pepper and cook another 5 minutes. ( If you did not roast the peppers, add them now as well )
3. Add roasted jalapeno and poblano peppers and heat through.
4. Add the cumin, coriander, oregano and salt. Saute one minute more, stirring until everything is mixed well.
5. Add 1/3 cup of vegetable broth and the tomatillos and cook for about 5 minutes, stirring occasionally.
6. Add the rest of the vegetable broth ( 2 cups), scallions. Simmer covered for 45 minutes.
7. Add 1/2 cup of cilantro, stir and simmer for another 15 minutes.
8. Use an immersion blender to partially puree everything or pulse using a blender.
9. Add beans and simmer until everything is heated through. Turn off heat and stir in the remaining cilantro and lime juice.
How To Roast Peppers
1. On a gas stove, over high heat, place one pepper per burner. Making sure they are as close to the flame as possible.
2. Leave them over the flame, constantly monitoring. The cracking noise you will hear is a good sign, it means the peppers are roasting.
3. Rotate the peppers using tongs, once that one side has blackened.
4. Remove from the stove once they have blackened competely and place in a plastic or paper bag. The steam from the peppers will allow the skin to be removed easier.
5. Once they have cooled down, rub off the skin with your fingers. If the peppers are still too hot to handle, I like to remove the skin in a bowl of cold water.