Saturday, September 25, 2010

Dinner: Manzana Chili Verde with Jalapeno and Onion Corn Bread


Greg asked me last night, "What happens when I have to take the Veganomicon back to the library?" It's been such a good two weeks of cooking and going vegan. I guess I can renew it but I hate renewing books that I like, because some person out there in the world is not cooking from this book! Arrgh! (I would just buy the book but then I couldn't buy groceries, catch the drift? totally a catch 22.) Anyway, on Wednesday I had my friend Bryant and Annabel over for an awesome dinner. I made the Manzana Chili Verde and Jalapeno and Onion corn bread from the Veganomicon. The corn bread was a snap and the chili was a labor of love but all and all amazing dinner.

Manzana Chili Verde From the Veganomicon Cookbook

1 lb baby Yukon golds, cut into 1/2" pieces
2 T vegetable oil
1 large yellow onion, diced small
3 jalapenos, seeded and sliced thinly
2 poblano peppers, seeded and chopped into 1" pieces
4 cloves garlic, minced
3 t ground cumin
1 t dried oregano (preferably Mexican oregano)
1 t salt
1/3 c dry white wine
1 lb tomatillos, papery skin removed, washed, chopped into 1/2" to 3/4" pieces
2 Granny Smith apples, cored, quartered, and sliced thinly
2 c vegetable broth
1 c loosely packed fresh cilantro
1/4 c shopped scallions
1 (15 oz) can small white beans, drained and rinsed
Juice of 1 lime
Avocado slices for garnish

Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside. Of course, you should be preparing everything else while it is boiling.

Preheat a soup pot over medium-high heat. Saute the onion, jalapenos, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.

Add the garlic, cumin, oregano, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and the tomatillos release their juices, about 5 minutes.

Add the apples, vegetable broth, scallions, and 1/2 c of cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.

Use an immersion blender to partially puree everything. If you don't have one, let the mixture cool slightly and pulse in a blender or food processor.

Taste for sweetness/tartness. Tomatillos are sometimes bitter; if that is the case, add a teaspoon or two of sugar and that should level things out. Add the cooked potatoes and the beans, simmer for a few more minutes, until everything is heated through.

Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with the avocado and scallions, and serve.

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