Chili Verde

Portions:4
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Equipment

Ingrediënten

  • 2 small zucchini cut into 1⁄2-inch pieces (2 cups)
  • 1 large green bell pepper cut into 1⁄2-inch pieces (11⁄2 cups)
  • ½ lb small red potatoes cut into 1⁄2-inch pieces (11⁄2 cups)
  • 2½ cups water
  • ½ cup salsa verde from 12- to 16-oz jar
  • 1 can 15.5 oz white or yellow hominy, drained, rinsed
  • 1 extra-large vegetarian vegetable bouillon cube
  • 2 teaspoons chili powder
  • ¼ cup sour cream

Instructies

  • In 3-quart saucepan, mix all ingredients except sour cream.
  • Heat to boiling over high heat.
  • Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
  • Top individual servings with 1 tablespoon sour cream.

Notes / Tips / Wine Advice:

This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.

Nutritional Information

Calories: 170 kcal
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Recipe Category Chili / Vegetables
Diets Vegetarian
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