Name: Chili Verde
Ingredients: 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

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Chili Verde

Portions:4

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Equipment

Saucepan

Ingredients

▢ 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

Instructions

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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Course Chili / Vegetables

Diets Vegetarian