Total Time: 1.5 hours
Servings: 8
4 poblano chilles or 2 green peppers
1 T. olive oil
1 large onion, cut in1/4 inch pieces
2 jalapeno chiles, seeded and minced
3 garlic cloves, crushed with a garlic press
1/2 cup packed fresh cilantro leaves, chopped
1 t. ground cumin
3/4 t. salt
2 pounds tomatillos, husked, rinsed & cut into quarters
1 can vegetable broth
2 cans white kidney beans (cannellini), rinsed & drained
1. Preheat broiler. Line broiling pan with foil. Cut each pepper length-wise in half; remove and discard stems and seeds. With hand, latten each pepper half. Arrange peppers, cut side down, in prepared broiler pan. Place pan in broiler at closest position to heat source. Broil peppers until skin is charred and blistered, about 10 minutes. Wrap peppers with foil and allow to steam at room temperature until cool enough to handle, about 15 minutes. Remove peppers from foil. Peel off skin and discard. Cut peppers into 1-inch pieces.
2. In 6-qt Dutch oven, heat oil over medium heat until hot. Add onion, jalapenos, garlic, cilantro, cumin, and salt and cook 5 minutes.
3. Stir in tomatillos, broth, and roasted peppers; heat to boiling over high heat. Reduce heat to low; cover and simmer until tomatillos are tender, about 20 minutes. Stir in baens and cook until heated through, about 5 minutes longer.
My notes: I've been wanting to cook green chili for a long time. It was so much easier than expected. Next time, I'm going to make a Colorado Green Chili recipe with meat though!
Stars: 4 out of 5
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