Vegetarian Chili Verde

Instructions

1. Step 1

   Preheat the oven to 220°C and set out a rimmed baking sheet.

   Cookware: baking sheet

2. Step 2

   Spread the tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on the baking sheet. Toss with 1 tbsp (15 ml) vegetable oil and arrange in a single layer.

   Ingredients used: 18.0 gr Garlic, 80.0 gr Jalapeno Pepper, 300.0 gr Poblano Pepper, 900.0 gr Tomatillo, 15.0 ml Vegetable Oil, 300.0 gr Yellow Onion

   Cookware: baking sheet, Chef Knife, cutting board

3. Step 3

   Roast until the tomatillos soften and the vegetables develop browned edges.

   Timer: 20 min (fixed)

   Cookware: baking sheet

4. Step 4

   Let the roasted vegetables cool briefly, then blend them with 1 cup (250 ml) vegetable stock until mostly smooth.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 ml Vegetable Stock

   Cookware: blender

5. Step 5

   Heat the remaining 1 tbsp (15 ml) vegetable oil in the Dutch oven over medium heat. Add the zucchini and cook, stirring occasionally, until it begins to soften.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil, 400.0 gr Zucchini

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the cumin and oregano and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 5.0 gr Ground Cumin

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Stir in the blended green sauce, the remaining 2 cup (500 ml) vegetable stock, cannellini beans, hominy, and salt. Bring to a gentle simmer over medium heat, then reduce to low heat and cook until slightly thickened.

   Timer: 20 min (fixed)

   Ingredients used: 720.0 gr Cannellini Bean, 9.0 gr Fine Salt, 500.0 gr Hominy, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Remove the pot from the heat and stir in the lime juice and cilantro.

   Ingredients used: 30.0 gr Cilantro, 45.0 ml Lime Juice

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Ladle the chili into bowls and top with avocado and pumpkin seeds.

   Ingredients used: 300.0 gr Avocado, 60.0 gr Pumpkin Seed

   Cookware: ladle